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!
Serving size 1/4 cup, 32 g/ 1.1 oz
Allergy information for Low-Carb Pickled Blueberries
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1/4 cup, 32 g/ 1.1 oz)
Net carbs4.8 grams
Calories from carbs 87%, protein 6%, fat 7%
Total carbs5.7 gramsFiber0.9 gramsSugars3.8 gramsSaturated fat0 gramsSodium38 mg(2% RDA)Magnesium4 mg(1% RDA)Potassium48 mg(2% EMR)
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
- Wash the blueberries under cold running water.
- 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).
- Let it steep for 15 minutes. Remove the large spices, such as cinnamon sticks and star anise and place to one side.
- Carefully pour your blueberries into the hot pickling vinegar and stir gently. Remove from heat and sit for 5 minutes.
- 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.
- 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.
- They can be eaten straight away, but for best results let them sit and develop for two weeks.
Store in a cool dry place for up to six months unopened. Once opened, store in refrigerator for up to 4 weeks.
Ingredient nutritional breakdown (per serving, 1/4 cup, 32 g/ 1.1 oz)
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