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Home » Foraging » Berries and Fruits » Pickled Blueberries

Pickled Blueberries

By Hank Shaw on August 9, 2018, Updated October 29, 2020 - 25 Comments

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4.91 from 11 votes
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pickled blueberries with venison steak on a plate
Photo by Holly A. Heyser

I am not entirely sure why more people don’t make pickled blueberries… or really any sort of berry.

Pickled blueberries, currants, huckleberries, saskatoons and the like are an almost perfect accompaniment to meats, poultry and fish. Sweeten the pickling liquid a bit more than in this recipe, and you have a fantastic thing to drizzle over ice cream and other desserts.

And the leftover pickling liquid? An amazing base for a homemade soda — just mix the sweet blueberry vinegar with seltzer and ice.

Making pickled blueberries cannot be easier. Put blueberries, currants, huckleberries, etc. in a clean jar, pour over boiling vinegar mixed with a little sugar and salt, and you’re done. I did this with a stash of tiny Sierra Nevada blueberries I picked at 7000 feet. A year later, they were perfectly fine in my fridge.

Sierra wild blueberries ready to pick
Photo by Hank Shaw

I want to taste pure blueberry with this recipe, so I don’t add other flavors. If you want to experiment, you can add things like herb sprigs (rosemary is a good one), or spices such as cinnamon, allspice, clove or star anise. And if you are looking for a dessert pickle, double the amount of sugar you boil in the vinegar.

I’ve since done this recipe with red huckleberries, red currants, sea buckthorn, lingonberries and barberries. All are good, all are different.

Enjoy!

Closeup of pickled blueberries recipe
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4.91 from 11 votes

Pickled Blueberries

This is a simple recipe for pickled blueberries I use as a condiment with meats like venison, duck, goose or dove. It would be equally good alongside lamb, pork or turkey. If you want pickled blueberries to go along with sweet things, add more sugar. Consider this a master recipe you can play with. This recipe makes 1 pint
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: American
Servings: 20
Calories: 23kcal
Author: Hank Shaw

Ingredients

  • 1 pint fresh blueberries
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 cup white or champagne vinegar

Instructions

  • Pick over the blueberries for any mushy or unripe berries; discard those. Pour the nice ones into a pint jar. I like wide-mouth jars. 
  • Boil together the salt, sugar and vinegar. Pour over the blueberries, leaving about 1/4 to 1/2 inch headspace in the jar. Wipe the jar rim and put on the lid. Kept this way, the blueberries will last a year or more in the fridge. 
  • If you want to keep your pickled blueberries on the shelf, make sure you use a new lid, and water-bath can your jar for 10 minutes. Obviously if you want to do this, you should triple or quadruple the recipe to make it worth your while. 

Notes

NOTE: You can add a sprig of rosemary, a broken cinnamon stick, a star anise pod, a couple cloves, a few allspice berries, maybe a sliced onion or a few pieces of fresh ginger. 

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg
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Filed Under: American Recipes, Berries and Fruits, Featured, Foraging, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for DalaneaDalanea says

    August 6, 2022 at 12:48 pm

    has anyone tried elderberries do we need to add more sugar because of the tartness?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 6, 2022 at 4:25 pm

      Delanea: It works well, but sugar is entirely up to you. I use them in savory preparations, so the small amount of sugar that elderberries already have is enough.

      Reply
  2. Avatar for Shane JacksonShane Jackson says

    September 8, 2021 at 5:21 pm

    I follow this recipe exactly as is and it makes a great accompaniment with venison and upland birds!

    Reply
  3. Avatar for David BoinagrovDavid Boinagrov says

    October 27, 2020 at 4:15 pm

    The pickled blueberries go great with a roasted partridge dish.

    Reply
    • Avatar for joe downeyjoe downey says

      July 13, 2021 at 12:46 pm

      great recipe i use it for montmorency sour cherries for over pancakes and ice cream or short cake.

      Reply
  4. Avatar for AriannaArianna says

    July 29, 2020 at 2:50 pm

    Hi Hank!

    I hope you’re having a great week. Tried this recipe over the weekend and the taste was phenomenal with pork loin. However, we ended up pureeing it into a sauce because my berries got very mushy. In terms of expectations of the goal result – are they supposed to be somewhat firm? Going at attempt number 2 tonight and curious if I am over cooking the berries in my water-bath.

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 29, 2020 at 5:21 pm

      Arianna: I suspect you are. I prefer to keep the in the fridge, in which case I never cook them. I have had jars last for more than a year that way.

      Reply
      • Avatar for AriannaArianna says

        August 5, 2020 at 11:05 pm

        Thanks for the feedback. I tried again, sans water-bath, and berries were firm (like I was hoping) – thank you! Am I correct to assume that the berries can stay shelf-stored until the seal is broken, at which point they then require refrigeration? Happy to hear about their lifespan

  5. Avatar for WilliamWilliam says

    March 26, 2020 at 4:00 pm

    Just made 3 pints. 2 plain because couldn’t find my cinnamon sticks, one with cloves. I assume I need to let them set for at least 2 weeks before use. I’ll follow up with how t Hey taste.

    Reply
  6. Avatar for Sheri SolomonSheri Solomon says

    July 28, 2019 at 11:42 am

    I have some frozen blueberries..would those work

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:43 am

      Sheri: They might, but the end result could be a bit mushy.

      Reply
      • Avatar for Shawn KelleyShawn Kelley says

        June 28, 2020 at 9:41 am

        Is there a reason other than taste not to use apple cider vinegar? Thanks for the recipe! I’m going to try it with some juneberries!

      • Avatar for Hank ShawHank Shaw says

        June 28, 2020 at 10:23 am

        Shawn: Nope. Apple cider vinegar will work.

  7. Avatar for NancyNancy says

    July 7, 2019 at 1:33 pm

    Thanks Hank, looks fabulous. I’m planning to serve them with salmon so contemplating adding a sprig of dill..do you cool down the vinegar before pouring it over the blueberries, or before you stick it in the fridge?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 7, 2019 at 3:41 pm

      Nancy: Nope. I pour the hot vinegar over them.

      Reply
  8. Avatar for LandonLandon says

    February 1, 2019 at 1:50 pm

    Great recipe! I have served it with pork, halibut, chicken, just to name a few. Added in some sliced red onions on occasion, which has also been a hit.
    Thanks Hank!!

    Reply
  9. Avatar for SarahSarah says

    August 24, 2018 at 1:22 pm

    How do you think Oregon Grape would be pickled this way?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 3:00 pm

      Sarah: It’d be OK, but they are awfully seedy.

      Reply
  10. Avatar for Jon WrenJon Wren says

    August 9, 2018 at 9:40 am

    Hi Hank,
    Great idea! I have a couple of “bluecrop” blueberry bushes ready too pick. I have 100 blueberry plants (47 varieties). Someone told me several years ago that blueberries won’t grow in Chico. WRONG!!! The most important things to remember are soil ph ( 5.5), even soil moisture and variety. The more varieties you have, the longer your harvest season. Ours is May to September.
    We make low-sugar jams (Sure Jell, pink package) . The most popular flavors we make are “Bluebanero” and “Bluepeno”, using habaneros and jalapenos from our garden. Try the Bluebanero on your next Alaska salmon steak…
    Jon Wren
    Chico

    Reply
    • Avatar for Valerie MercerValerie Mercer says

      December 4, 2022 at 10:03 am

      Hi Hank, I have fell in love with pickled beet eggs, however my 4 year old grandson is not a fan and wont make them with me anymore. He asked to make blue eggs and low and behold I found your recipe for pickled blueberries and had a thought…my grandson might get behind making these. What do you think? He doesn’t like the sour so I thought maybe more towards the dessert end. I did buy a good champagne vinegar thinking that could help. Anythoughts or suggestions?!!
      Thanks in advance,
      Just a grandma who loves her grandson and cooking and when possible putting the two together for the best day ever!!!

      Reply
    • Avatar for Sylvia CaruthersSylvia Caruthers says

      February 5, 2023 at 7:26 pm

      That sounds amazing! How do you maintain the 5.5 or are they in containers?

      Thank you!

      Reply
      • Avatar for Hank ShawHank Shaw says

        February 6, 2023 at 8:30 am

        Sylvia: They are in containers.

  11. Avatar for Don McIvorDon McIvor says

    August 9, 2018 at 6:58 am

    How long do the berries need to pickle before they’re ready to eat?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 10:01 am

      Don: I’d say a week, but it varies.

      Reply
  12. Avatar for Twink LaFaveTwink LaFave says

    August 9, 2018 at 3:59 am

    i will try this! merci. beaucoup!

    Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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