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Pickled Blueberries and Onions

Use Pickled Blueberries and Onions as a topping for sandwiches, pizzas, flatbreads, crostini; toss with salads.

Pickled Blueberries and Onions


  • 1 1/4 cups water
  • 3/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons Kosher salt
  • 1 small red onion, thinly sliced
  • 2 cups fresh blueberries


  1. In a bowl, combine water, vinegar, sugar and salt until dissolved.
  2. Stir in onions and blueberries.
  3. Cover and chill for at least three hours or up to 3 days.

Prep time: 10 min | Cook time: 3 hr (includes pickling time)

Recipe and photo credit (used with permission): U.S. Highbush Blueberry Council