Blueberries - Sweet or Savory?

Lead Photo Blueberries 329863832   This is usually you think of when someone mentions items to be pickled.  This pickling concept works well with blueberries and creates a sauce that becomes like a glaze and a fruit leading vinegar....

Lead Photo Blueberries

329863832

 

This is usually you think of when someone mentions items to be pickled.  This pickling concept works well with blueberries and creates a sauce that becomes like a glaze and a fruit leading vinegar.  This is the classic combination of sweet and savory.

Variety of pickled vegetables

286725437

It is about to turn blueberry season in the South and I will enjoy this unusual treat and share with friends. I have learned the importance of canning and preserving the seasonal goodness from the one-and-only Brenda Hill – The Passionate Preserver. http://www.thepassionatepreserver.com. I will share this recipe with Brenda too.   I have used this blueberry sauce as a base for dressing a salad and it goes very well with chicken and seafood.  I really like this as a glaze for my salmon salad.  I always enjoy a fresh green salad loaded with fruits in blackberries strawberries and raspberries with this as my “dressing”.  For greens, I often opt for arugula or mixed greens.   A baby kale or spinach could work too.  The flavors in this “sauce” are really fabulous and I will suggest making this at least 3 – 4 days before serving. Always keep this chilled.

Before you get hung up in the official title of this recipe, give this a try!  This original recipe was shared by Chef Duanne Nutter of One Flew South – a fine dining restaurant in Atlanta’s Hartsfield-Jackson International Airport.

Pickled Blueberries

109066820

Pickled Blueberries – Duanne Nutter

Ingredients:

1 cup apple cider vinegar

¾ cup water

¼ cup sugar

1/8 teaspoon salt ( pinch )

2 bay leaves

10 whole black peppercorns

1 tablespoon whole fennel seeds

¾ cup blueberries

1 shallot, peeled, julienned

 

Directions:

  1. Combine vinegar, water, sugar, salt, bay leaves, peppercorns and fennel seeds in a small pot and bring to a boil.
  2. In a non-active or glass container or jar, place the blueberries and shallots.
  3. When the liquid comes to a boil, pour over berries and shallot and cover.
  4. Refrigerate at least 2 days before using this sweet and savory sauce.
  5. Enjoy this surprising sweet and savory treat.

 

Serving Suggestion over salad

207006703