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Gingery Pickled Blueberries


  • 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


  • Prepare a boiling water bath canner and three pint jars and new lids.
  • Wash the blueberries and pick them over for any stems or bad berries.
  • Combine the vinegar, water, and sugar in a medium saucepan and bring them to a boil. Add the sliced ginger to the brine.
  • 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
  • When cooking time has elapsed, remove pot from heat.
  • 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.
  • Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • 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.
  • Let jars sit for at least 24 hours before eating to all the flavors to settle.


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