Farmer Jones loves to pick blueberries. I think maybe even more than eating them. We have about half-a-dozen bushes here at our little homestead, but they are only a few years old and still getting established, so the harvest is small.
We have a local farm that we like to go picking, and we try to compromise, cos Jonesie can pick and pick and pick for hours, and I tire out much faster than that. But we come home with gallons of berries at a time.
Many get eaten fresh, many get put in muffins and coffee cakes, many many many get frozen for later, and then I usually insist that we pickle a few.
Jonesie does not share my enthusiasm for pickled blueberries, but that means more for me! This makes a small batch, but they will only last for a month or two in the fridge, so small works for me!
What you'll need:
1 pint of fresh blueberries
2 tablespoons of very thinly sliced red onion
2 teaspoons pickling spice
1 bay leaf
1 star anise (optional)
Dash of cinnamon
Dash of allspice (optional)
Dash of lemon pepper seasoning (optional)
3/4 cup vinegar
3/4 cup water
1 tablespoon salt
3 tablespoons sugar
Put the produce and spices in a quart-sized jar. In a separate container, mix the vinegar, water, salt, and sugar and stir until it's all dissolved. Pour over the blueberries and if the fruit isn't completely submerged, add a bit more vinegar or water until it's covered. Give it a stir and put it in the fridge for a few days.
Taste them after 2 or 3 days and see if you like them. The flavors will continue to combine and smooth out over time.
These are great to eat with some goat cheese and homemade bread or crackers, but I also like to put them in whiskey drinks! Enjoy!
