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Recipe Detail Page
Pickled Blueberries with Shards of Red Cabbage
Summer 2015
The bright fruit floats in blue-tinged red-wine vinegar syrup. Feature both the syrup and the blueberries in cocktails and strain the fruit for desserts. Use a mandolin to cut the cabbage into ½-inch (1-cm) slices.
Makes about 8 cups (2 L)
5 cups (1.25 L) firm, just-ripe blueberries, about 2 lbs (1 kg)
1½ cups (375 mL) red cabbage shards
3 cups (750 mL) red wine vinegar
2 cups (500 mL) granulated sugar
2 tsp (10 mL) pickling salt
1 tsp (5 mL) ground allspice
½ tsp (2 mL) ground nutmeg
1 Wash and stem the blueberries. Toss blueberries and cabbage together in a large bowl. Pack into 4 wide-mouth pint jars, each 2-cups (500-mL), leaving a ½-inch (1-cm) headspace.
2 Heat vinegar over medium-high in a saucepan. Stir in sugar, salt, allspice and nutmeg and bring to a boil, stirring until sugar dissolves. Boil for 2 minutes. Pour vinegar syrup over the blueberries in each jar, covering the berries and leaving a ½-inch (1-cm) headspace.
3 Cap and process in a boiling water bath for 15 minutes (see directions page 54). Set aside to cool, check seal and label. Store in a cool cupboard for up to 1 year.
Makes about 8 cups (2 L)
