Low-Carb Pickled Blueberries

4.5 stars, average of 18 ratings

Low-Carb Pickled BlueberriesPin recipeFollow us 85.6k

Pickled blueberries.

Yep, I’m just going to leave that sitting there while you turn your head on its side and say “Huh?”

I hear you. I’d never even thought of picking fruits until I did a homemade Christmas gifts workshop last year and made a bottle of pickled cherries. Now, I’m seeing pickled cherries everywhere, in fact a friend gave me a jar of hers just last week.

It got me thinking of all the other cool fruit that we could preserve this way and as we were right in the middle of blueberry season here in Tasmania, I thought it might be worth a try.

Oh lordy! They work so beautifully with the sweet, spicy and tangy pickling liquid. The blueberries stay intact and retain their texture, but the heat gives them a jammy depth.

Blueberries are so good for you. They are anti-aging, anti-inflammatory and memory-boosting. Best of all, they are low in carbs, especially the wild varieties.

You could serve these with sweet creamy desserts to cut through the richness, or even as a condiment alongside game meats just like you would cranberry relish. I have been popping a spoonful on top of full-fat yogurt or my morning chia pudding. Enjoy!

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Hands-on Overall

Nutritional values (per serving, 1/4 cup)

4.8 grams 0.9 grams 0.3 grams 0.2 grams 0 grams 27 calories
Total Carbs5.7grams
Fiber0.9grams
Net Carbs4.8grams
Protein0.3grams
Fat0.2grams
of which Saturated0grams
Calories27kcal
Magnesium4mg (1% RDA)
Potassium48mg (2% EMR)

Macronutrient ratio: Calories from carbs (87%), protein (6%), fat (7%)

Ingredients (makes about 4 cups)

  • 500 g fresh blueberries (1.1 lb)
  • 1 1/2 cups apple cider vinegar (360 ml/ 12 fl oz)
  • 1 cup granulated Erythritol or Swerve (200 g/ 7.1 oz)
  • 2 cinnamon sticks or 1/2 tsp ground cinnamon
  • 1 tsp whole allspice
  • 3 pieces star anise
  • 1/2 tsp whole cloves
  • 1/4 tsp sea salt
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Instructions

  1. Wash the blueberries under cold running water.
    Low-Carb Pickled Blueberries
  2. Place the apple cider vinegar, spices and sweetener into a saucepan and heat over a medium heat until just under a simmer. (If you’re not a fan of spices floating around in your jar of pickles, you could tie the spices into a muslin bag, but I don’t bother).
  3. Let it steep for 15 minutes. Remove the large spices, such as cinnamon sticks and star anise and place to one side.
    Low-Carb Pickled Blueberries
  4. Carefully pour your blueberries into the hot pickling vinegar and stir gently. Remove from heat and sit for 5 minutes.
    Low-Carb Pickled Blueberries
  5. Spoon the blueberries into sterilized jars, adding more cloves if desired. Place a single cinnamon stick, from the pickling liquid, in the centre of each jar and place the blueberries around it, tapping the bottom of the jar on the counter to help settle them.
  6. Once blueberries are in jars, pour the hot pickling liquid over them until they are covered. Place lids on jars while contents are still hot.
    Low-Carb Pickled Blueberries
  7. They can be eaten straight away, but for best results let them sit and develop for two weeks.
    Low-Carb Pickled Blueberries Store in a cool dry place for up to six months unopened. Once opened, store in refrigerator for up to 4 weeks. Low-Carb Pickled Blueberries
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

This looks amazing, and we just got a bunch of u-pick blueberries I'd love to utilize in this recipe! I'm curious about the lack of processing though. I want to verify before proceeding. This will be shelf stable without processing in a water bath? TIA! 😊

Reply

Hi Connie
As you can see, I recommend that you store them in the fridge and only for approx 4 weeks.
The pickling preserves them very well, but follow the above directions to be extra safe.
Thanks
Naomi

Reply

Thank you, Naomi. I need to pick up one ingredient so I can jump into this recipe. Planning a venison meal for this week and thinking it will go great with it!
If it's as good as I'm thinking it will be, I'm hoping to can for adding to gift packages 😊

Reply

Hey, Connie, I'm no expert, but I'm very wary about food safety.
Personally, I would be fine with the "store in the fridge for 4 weeks" part, but not the "store in a cool dry place for up to six months unopened" part without doing a proper canning technique. I took a canning class, and pickle or no pickle, I don't trust the power of boiling vinegar to overcome all the yeasts and other cooties. The instructor made no allowances for tinkering with recipes that weren't approved, even family recipes that ain't hurt nobody for years... (google the gerber family and food poisoning!)
IMHO, if you're not going to consume a pound of pickled blueberries in a month, (or don't plan to give half away with strict instructions to the recipient that say they've got a hard expiration date), then make a smaller batch, or if you're experienced, adapt to a boiling-water-bath process.

Reply

Thank you, Joanna. That's pretty much what I was thinking as well, but wasn't sure so was seeking a second opinionI appreciate your input 😊

Reply

What perfect timing I had bought blueberries and had only eaten a handful so I made this  today! I know my husband’s gonna love it! I know I do!  Thank you

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