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Pickled Blueberries and Onions

Pickled Blueberries and Onions

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: U.S. Highbush Blueberry Council.


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