Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Catherine’s Pickled Blueberries Recipe
Catherine's pickled blueberries offer blueberries with a bite, creating sweet and tangy sauce that's perfect spooned over ripened goat cheese for sophisticated appetizers. This unique preservation method transforms ordinary blueberries into something completely different that challenges expectations about this familiar fruit. The bite quality adds interest and complexity while maintaining the natural sweetness that makes blueberries so appealing. This friend's recipe demonstrates how creative cooks can reinvent common ingredients through innovative preservation techniques. The pairing with goat cheese suggests sophisticated serving options that make this pickled preparation perfect for entertaining and special occasions.
Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-’em-dead appetizer.
Prep Time:
5 mins
Cook Time:
35 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
96
Yield:
6 to 8 – oz jars
Cook Mode (Keep screen awake)
Ingredients
3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 ½ cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar
Directions
Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Buckwheat Queen
Editor’s Note:
For a quick-pickled version of this recipe, try Allrecipes Magazine’s Catherine’s Quick-Pickled Blueberries.
Nutrition Facts (per serving)
| 27 | Calories |
| 0g | Fat |
| 7g | Carbs |
| 0g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 96 | |
| Calories 27 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 0g | 1% |
| Total Sugars 6g | |
| Protein 0g | 0% |
| Vitamin C 1mg | 2% |
| Calcium 4mg | 0% |
| Iron 0mg | 1% |
| Potassium 19mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
