Gingery Pickled Blueberries for International Can-It-Forward Day

Sad news, friends. The livestream isn’t working. We’re recording demos as I type, and they’ll be available tomorrow. The Ball Mason Jar Celebrity Auction and the special $5 deal on the Ball Canning Discovery Kit (use the coupon code CIFD15 to get the discount) are still happening, so make sure to check them out.

finished pickled blueberries horizontal

It’s International Can-It-Forward Day! Time to stop what you’re doing, get yourself some produce and head to the canning pot. If blueberries are still in season, may I suggest a batch of Gingery Pickled Blueberries?

blueberries in colander

When I first started pickling fruit four or five years ago, I experienced a lot of resistance. People weren’t familiar with it and so often dismissed it as unappealing. However, thanks to both the increasing popularity of shrubs/drinking vinegars and chefs who started putting all manner of pickled fruit on their menus, I’m finding a more welcome climate out there for these tangy preserves.

pouring berries into colander

I find that pickled blueberries are a really great introduction to the world of pickled fruit. For one thing, the require almost no preparation (pickled peaches are also delicious, but you’ve got to scald those peels off). You give the berries a quick rinse and look them over to remove any stubborn stems.

berry-stained tools

The brine is nothing more than vinegar, water, sugar, and some sliced ginger. Once it boils, you tumble the berries in and cook for a few minutes. Once they’ve started to boil and the brine turns dark purple, the cooking portion is done. You get the berries in the jars, top them off with brine, pop the lids and rings on, and into the canning pot they go.

pickled blueberries side

I like to eat these berries with cheese or scattered on top of a salad of baby arugula, feta, and toasted almonds. They pair really well with creamy cheeses, and I’ll often take a jar to parties with a log of goat cheese and some sturdy crackers. They also go really nicely anywhere that you’d serve cranberry sauce.

Gingery Pickled Blueberries

Yield: Makes 3 pints (with just a little bit leftover for the fridge)

Ingredients

  • 3 pounds blueberries
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup filtered water
  • 1 1/2 cups granulated white sugar
  • 3 inches fresh ginger, sliced

Instructions

  1. Prepare a boiling water bath canner and three pint jars and new lids.
  2. Wash the blueberries and pick them over for any stems or bad berries.
  3. Combine the vinegar, water, and sugar in a medium saucepan and bring them to a boil. Add the sliced ginger to the brine.
  4. Once the brine is boiling vigorously, add the blueberries. Stir to combine and cook for 5-7 minutes, until the brine has returned to a rolling boil and has started turning a vivid purple
  5. When cooking time has elapsed, remove pot from heat.
  6. Using a slotted spoon, ladle the blueberries into the prepared jars. Cover the berries with brine, leaving 1/2 inch headspace. Place a few ginger slices into each jar. Remove any trapped air bubbles from the jars with a wooden or plastic tool, and adjust brine levels, if necessary.
  7. Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  8. When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
  9. Let jars sit for at least 24 hours before eating to all the flavors to settle.

Notes

Save any leftover brine. It’s essentially a fruit shrub and is delicious mixed with sparkling water.

http://foodinjars.com/2015/08/gingery-pickled-blueberries-for-international-can-it-forward-day/

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30 Responses to Gingery Pickled Blueberries for International Can-It-Forward Day

  1. 1
    Hannah says:

    Can one do this with frozen blueberries. Not knowing about canning options, other than pie filling for blueberries, I purchased a flat and froze them. This looks yummy

    • 1.1
      Marisa says:

      It’s best not to do this one with frozen blueberries because they don’t hold their texture as well as fresh.

  2. 2
    Veronica says:

    Should I assume that I perk the finger?

  3. 3
    Veronica says:

    Wow. My predictive text is killing me. Peel the ginger it’s what I was trying to ask.

    • 3.1
      mary w says:

      I won’t bother to peel the ginger when I make it. You’re not eating the ginger and since its sliced there will be plenty of cut surface for the flavor to get out.

  4. 4
    Diane says:

    I made your small batch blueberry ginger jam a couple weeks ago. …yum!

  5. 5
    Brandon says:

    How long do these last in fridge once open?

  6. 6

    […] Marisa from Jars in Food shared:  Gingery Pickled Blueberries […]

  7. 7
    Miranda says:

    It smells delicious. I don’t know how I’m going to wait 24 hours before tasting.

  8. 8
    Emily says:

    I have some tart cherries left over from soaking in balsamic vinegar. Any ideas on how to preserve them? I know they are already preserved in a way, but could they be made into a crazy jam or jarred up somehow? Or am I being insane and I’m really best off just trying to eat them now?

  9. 9
    JessicaT says:

    Saving this recipe!! Thank you. This sounds good and I have a daughter who is in love with blueberries and ginger.

  10. 10
    Anita says:

    Could this be done as a refrigerator pickle instead of water processing it?

  11. 11
    Miranda says:

    The leftover brine is delicious in tea as well as sparkling water.

  12. 12
    Kristina says:

    Is this recipe safe to can for shelf storage? We have some immunity issues in our family and I usually only use recipes from extension offices. Also, how do you recommend I make processing adjustments for elevation? Thank you!

  13. 13
    Shine says:

    Hey, Thanks for sharing. can I share these informations on my facebook? (I will transfer to chinese). In addition, I can’t understand the function of brine? Brine means salt with water?

    • 13.1
      Marisa says:

      I would prefer that you not share my content in a translated state. And brine can also mean a pickling liquid, whether it’s water with salt or water, vinegar, sugar, and salt.

  14. 14
    Anne says:

    How much is 3 lbs measured approx in cups or litres? A kitchen scale is on my wishlist …. and i buy by the tub or flat which are not usually by weight …

  15. 15

    […] Preserving, Part I…A heat wave Sunday afternoon was spent canning with a friend and her daughters. After many years of “canning solo” in my kitchen, it was fun to have the girls help with some of the activities and see their reactions to the alchemy that is canning. In a couple of hours we made a double batch of a favorite Cantaloupe-Vanilla Jam and tried our hand at Ginger Pickled Blueberries. […]

  16. 16

    […] If you have this thought, you are not wrong. The brine is identical to the one I use for my Gingery Pickled Blueberries and works equally well with peeled pear slices. Pickled fruit. It’s hard to go […]

  17. 17
  18. 18

    […] For the jams I made, it is pretty self evident how they get put to use. Today I plucked a jar of Ginger Pickled Blueberries from the shelf and quickly turned it into the “wow” for a simple Easter dinner. I put […]

  19. 19

    […] summer, I’m teaming up with the folks at Ball Canning (much like I did last year) to help spread the word about the many pleasures of home canning AND their annual […]

  20. 20
    Al says:

    I live at 3600 altitude and always add on an additional 10 minutes of processing time. Do you think these blueberries would disintegrate too much?

  21. 21
    hannah says:

    These were a little tart for our taste. I presume that the vinegar water ratio must stay for preservation purposes, but would a little more sugar be ok. Also 5 minutes was a little long. We had a few popped berries.Still. pretty tasty.

    • 21.1
      Marisa says:

      You could certainly add more sugar. And the cooking time really depends on the freshness of the berries. If five minutes was too long, shorten it next time.

Trackbacks/Pingbacks

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    […] Marisa from Jars in Food shared:  Gingery Pickled Blueberries […]

  2. Currently…August | Amy Artisan - August 31, 2015

    […] Preserving, Part I…A heat wave Sunday afternoon was spent canning with a friend and her daughters. After many years of “canning solo” in my kitchen, it was fun to have the girls help with some of the activities and see their reactions to the alchemy that is canning. In a couple of hours we made a double batch of a favorite Cantaloupe-Vanilla Jam and tried our hand at Ginger Pickled Blueberries. […]

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    […] If you have this thought, you are not wrong. The brine is identical to the one I use for my Gingery Pickled Blueberries and works equally well with peeled pear slices. Pickled fruit. It’s hard to go […]

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  5. Simple Sauce – Amy Artisan - March 27, 2016

    […] For the jams I made, it is pretty self evident how they get put to use. Today I plucked a jar of Ginger Pickled Blueberries from the shelf and quickly turned it into the “wow” for a simple Easter dinner. I put […]

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