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U.S. Highbush Blueberry Council

Pickled Blueberries and Onions


  • 1 ¼ cups water
  • ¾ cup apple cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons Kosher salt
  • 1 small red onion, thinly sliced
  • 2 cups fresh blueberries


  1. In a bowl, combine water, vinegar, sugar and salt until dissolved.
  2. Stir in onions and blueberries. Cover and chill for at least three hours or up to 3 days.

Preparation time: 10 minutes

Cooking time: 3 hours (includes pickling time)


Uses: topping for sandwiches, pizzas, flatbreads, crostini; toss with salads

Yield: 3 cups

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