Pickled Blueberries

Blueberries with a tangy and sweet taste
Prep Time 10 minutes
Total Time 20 minutes
Course Side Dish, Snack
Cuisine American


  • Clean large canning jar
  • Sharp knife
  • Cutting board
  • Measuring cup


  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar (use more if you'd like a sweeter taste)
  • 2 tbsps kosher salt
  • 1 lb blueberries
  • 1/4-1/2 cup sliced thin red onion
  • 6 sprigs of chives
  • 4 sprigs English thyme


  • Add onion, thyme, chives, and blueberries to clean jar. Add vinegars, sugar, and salt, to a mixing bowl. Mix well until sugar and salt are dissolved. Pour mixture over blueberries, thyme, onions and chives. Cover and place in the refrigerator. Blueberries can be eaten within 24 hours, but are better if they sit for about 3 weeks or longer. Keep refrigerated.
Keyword blueberry, Canning, pickled blueberry
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