Catherines pickled blueberries –Gather ’round, food enthusiasts! Today, we’re diving into the delightful world of pickled blueberries. You might be thinking, “Pickled what now?” but trust me, these babies are an explosion of sweet and tangy goodness. Perfect as a topping for your favorite desserts or as a quirky addition to your cheese platter. So, roll up your sleeves, and let’s get cooking!
Catherine’s Pickled Blueberries
Feast your eyes on this beauty!
Ingredients
Before we start pickling, here’s what you will need:
- 2 cups fresh blueberries
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon salt
- 1 cinnamon stick (for that extra pizzazz)
- Optional: A pinch of allspice or cloves for spice lovers!
Instructions
Now that we have our ingredients, let’s pickle these blueberries like there’s no tomorrow! Here’s a step-by-step guide to making your kitchen smell like a tiny fruit utopia:
- Start by rinsing your blueberries under cold water. Let them bask in the glory of the waterfall; they love it!
- In a medium saucepan, combine the white vinegar, sugar, water, salt, and cinnamon stick. Stir gently, like you’re mixing a magical potion, until the sugar dissolves.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 5 minutes. This is where the magic happens, folks!
- Add the blueberries to the saucepan and stir carefully. You don’t want to turn them into mush—unless you’re making blueberry soup, and then all bets are off.
- Allow the mixture to simmer for another 2-3 minutes. The blueberries should look a little soft but not ready to call it quits.
- Remove from heat, and let it cool, still keeping your curious eyes on it. After cooling, transfer the blueberries and liquid into a clean jar. Seal it tightly, and give it a little shake—just for fun!
- Now, the best part—let those bad boys cool in the fridge for at least 24 hours. This is the hardest part of the whole process; the waiting game! But trust me, the flavor is worth it!
After waiting (and waiting, and waiting), your pickled blueberries will be ready to dazzle! Use them as a topping for pancakes, yogurt, or even on your favorite meats. Whatever you do, don’t let them go to waste. Happy pickling!