Use Pickled Blueberries and Onions as a topping for sandwiches, pizzas, flatbreads, crostini; toss with salads.
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
In a bowl, combine water, vinegar, sugar and salt until dissolved.
Stir in onions and blueberries.
Cover and chill for at least three hours or up to 3 days.
Preparation time: 10 minutes
Cooking time: 3 hours (includes pickling time)
Recipe and photo credit: the U.S. Highbush Blueberry Council.