Instructions

Step 1

Whisk vinegar, sugar, salt, and 1⁄4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.

Recipes

Pickled Blueberries

Name: Pickled Blueberries
Total time: PT0D0H0M
Yield: makes 3 1/2 CUPS
Ingredients: 1 cup distilled white vinegar; 1 ⁄ 4 cup sugar; 1 3 ⁄ 4 tbsp. kosher salt; 1 1 ⁄ 4 lb. blueberries; 1 small red onion, thinly sliced

Serves
makes 3 1/2 CUPS

MICHAEL KRAUS

Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

Ingredients

1 cup distilled white vinegar
¹⁄₄ cup sugar
1 ³⁄₄ tbsp. kosher salt
1 ¹⁄₄ lb. blueberries
1 small red onion, thinly sliced

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Instructions

Step 1

Whisk vinegar, sugar, salt, and 1⁄4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.

Whisk vinegar, sugar, salt, and 1⁄4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.