Low-Carb Pickled Blueberries
Naomi Sherman- Ready in 30m
- 4.8 g net carbs
- 27 kcal
- Serves 16
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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!
Step-by-step
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.
Recipe
Low-Carb Pickled Blueberries
★★★★★4.8Blueberries marinated in sweet, spicy and tangy pickling liquid. Serve with sweet and creamy desserts or as a ...
- Hands on
- 20m
- Overall
- 30m
- Servings
- 16
- 4.8 g
- Net carbs
- 0.3 g
- Protein
- 0.2 g
- Fat
- 27
- kcal
Ingredients makes about 4 cups
Instructions
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.
Nutrition per serving, ¼ cup, 32 g/ 1.1 oz
Carbs 87%Protein 6%Fat 7% of calories
- Net carbs
- 4.8 g
- Total carbs
- 17.6 g
- Fiber
- 0.9 g
- Sugars
- 3.8 g
- Protein
- 0.3 g
- Fat
- 0.2 g
- Saturated fat
- 0 g
- Calories
- 27 kcal
- Sodium
- 38 mg · 1.66% RDA
- Magnesium
- 4 mg · 1% RDA
- Potassium
- 48 mg · 2.4% EMR
Nutrition by ingredient
| Per 1/4 cup, 32 g/ 1.1 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Blueberries, fresh | 3.8 g | 0.2 g | 0.1 g | 18 |
| Apple cider vinegar | 0.2 g | 0 g | 0 g | 5 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Allspice, dried, spices | 0.1 g | 0 g | 0 g | 0 |
| Star anise, spices | 0.1 g | 0.1 g | 0.1 g | 1 |
| Cloves, spices | 0 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 4.8 g | 0.3 g | 0.2 g | 27 |
Serving size 1/4 cup, 32 g/ 1.1 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (8)
Hi! I tried the recipe, but thete wasn't liquid enough to cover the 500grs of blueberries...wast can I put to cover the small jar left without liquid? Does incrementing vinegar by 1/2 cup and swerve by 1/4 for the next time will do?
Hi Blanca, you could do that (1/2 cup vinegar and 1/3 cup sweetener) but I would personally add a little bit of water - as much as necessary to cover them.
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! 😊
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
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 😊
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.
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 😊
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