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Pickled Blueberries
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5 from 1 vote

Pickled Blueberries

These sweet and tart pickled blueberries are the perfect accompaniment to cream cheese on toasted sourdough for a beautiful yet delicious appetizer!
Course Condiment
Cuisine American
Keyword blueberries
Prep Time 5 minutes
Cook Time 35 minutes
Resting time 8 hours
Total Time 40 minutes
Author Rebooted Mom

Ingredients

  • 2 quarts blueberries washed and drained
  • 1 C granulated sugar
  • 1 C brown sugar
  • 3 ea cinnamon sticks
  • 1 tsp whole cloves
  • 1 tsp allspice berries
  • 2 C red wine vinegar

Optional

  • 1 ea star anise optional

Instructions

  • Place the cinnamon sticks and spices in a medium saucepan along with the red wine vinegar. Bring to a simmer over low/medium for 5 minutes.
  • Add the blueberries to the red wine vinegar mixture and simmer for an additional 5 minutes. Avoid stirring the blueberries during this time to avoid breaking them. Remove from the heat, cover and let stand for 8-12 hours.
  • Transfer the berries to a hot, sterilized canning jar. Reserve the liquid.
  • Return the reserved liquid to the stove. Add white and brown sugar, and stir until dissolved. Bring to a boil for 5-7 minutes until sauce has thickened.
  • Ladle the syrup over the berries, leaving 1/2" headspace in each jar. Wipe the rims of residue, then affix with lid and ring.
  • Process in a hot water bath for 15 minutes, taking care to allow 2" space between jars. Carefully allow the jars to rest for 5 minutes. Then remove from the water bath canner and let them cool.