Pickled Blueberries (Edit recipe)

Bridgette.eats.plants

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This recipe was inspired by an ice cream that I had last summer. It was called Pickled Blueberry and I was so obsessed that I would buy pints of it to have on hand once summer was over. I can’t believe I hadn’t thought of it before! Pickled blueberries!? Genius!

Digestives, such as these pickles, are an important part of your healthy plate. Digestives include fermented foods such as sauerkraut, yogurt, apple cider vinegar, and kimchi. These foods can support immune function and digestion by stimulating your gastric juices and supporting your intestinal flora.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 9

Ingredients

1 pint Blueberries
1 cup Apple Cider Vinegar
3 Tbsp Honey, or cane sugar
.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add blueberries to two 8 oz jars.
In a small saucepan, gently heat the vinegar, honey (or sugar), and salt over low heat, stirring until fully dissolved.
Carefully pour the warm brine over the blueberries, making sure they’re fully submerged. Seal the jars with lids.
Let them pickle in the fridge for about a week before digging in.
Optional: Add a cinnamon stick to each jar for a cozy, spiced twist.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	0 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	119 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.