Save Your Summer With Pickled Blueberries Posted by: Rod Ford | 0 Comments
The next time you are in line at the grocery store, check out the covers of any magazine. Each is replete with photos of luscious berries, baskets overflowing with homegrown vegetables, and recipes aplenty inside. Each guarantees to help the reader prolong summer by canning/freezing/preserving/pickling that farmers’ market haul.
This story is no different.
Well, the recipe is different.
With a surfeit of fresh seasonal blueberries, you’ve no doubt already made a mess of preserves, a pile of pies, and mastered the art of freezing them on a cookie sheet and transferring them to large zip-top bags to enjoy next winter. You’ve given plenty away and you still have some left over. Have you ever thought of pickling those blueberries?
Nate Whiting, executive chef at restaurant Tristan in Charleston, S.C. provided the following recipe which is certain to elevate your next weekend fete. Chef Whiting offers, “At the restaurant we are particularly fond of the combination of mushrooms and blueberries. We typically make a mushroom risotto, and garnish it with the pickled blueberries. We have also been known to make mushroom and blueberry elixirs as a digestivo. It sounds like an odd combination, but it’s certainly nothing new; its been a northern Italian favorite for ages. At home, it would be good to make a bruschetta with mascarpone, prosciutto and pickled blueberries. Or you could make a vinaigrette by pureeing everything in the recipe then adding an equal amount of your favorite olive oil.”
Tristan’s Pickled Blueberries
2 pints fresh blueberries
the zest of 1 lemon
the zest of 1 lime
5g coriander seeds
3g juniper berries
½ stick cinnamon
3 sprigs fresh thyme
3 fresh bay leaves
250g red wine vinegar
40g lemon juice
10g lime juice
7g kosher salt
¼ – ½ cup extra virgin olive oil
1) Place the blueberries in a non-reactive container, with enough room to hold the pickling liquid, and set aside.
2) Wrap the citrus zests, coriander seeds, juniper berries, cinnamon stick, thyme and bay leaves in a square of cheese cloth and tie together to create a sachet.
3) In a heavy bottomed sauce pan, combine the sachet with the water, vinegar, lemon juice, lime juice, sugar and salt. Bring to a boil and pour over the reserved blueberries. Cover the blueberries with a thin layer of extra virgin olive oil and allow them to come to room temperature. When cooled, transfer the mixture to a covered container and refrigerate for at least one day before use.
Southern food and lifestyle writer Christiana Roussel lives in Birmingham, AL. When not enjoying the occasional biscuit festival or bourbon tasting, there are four chickens, three dogs, two children and one husband who keep her very busy. You can follow her culinary adventures on-line at Christiana’s Kitchen.
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