Skip to content blueberry council logo

U.S. Highbush Blueberry Council

One easy way to preserve summer

Hi everyone!

I hope you’ve been enjoying the summer as much as I have. We’ve been loving the long days, outdoor activities and family dinners together. One of my favorite things about this season is the abundant supply of fresh produce that’s available. From juicy watermelon and berries to crisp greens and fragrant herbs, having all kinds of healthy and tasty fruits and veggies around says nothing but summer to me!

Now that August is here, I’m already thinking about the ways I can make summer last. What better way to hold on to the flavors of summer than by simply preserving them? Not only do I love the way pickling fruits and vegetables tastes, it’s also super fun to pop open a jar of preserves in the winter months to recall the wonderful taste of summer.

This year, I’m excited to try preserving blueberries! They’re sweet to begin with, so the tart kick of pickling them makes them great for tossing in salads, sprinkling over juicy cooked meats, or topping off a sandwich just like you would with pickles. Here is a recipe from Saveur that I can’t wait to try:

Pickled Blueberries

Makes 3½ cupsblueberries

1 cup distilled white vinegar

¼ cup sugar

1¾ tbsp. kosher salt

1¼ 1b. blueberries

1 small red onion, thinly sliced

Whisk vinegar, sugar, salt, and ¼ cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.



Posted in: Alison Sweeney, Blog