Pickled Lemon & Blueberries
Serve on bruschetta with goat cheese or brie.
Recipe - Downers Grove, IL
Pickled Lemon & Blueberries
Prep Time10 Minutes
Servings1
Cook Time5 Minutes
0Ingredients
2 cups blueberries
½ lemon
3 sprigs fresh rosemary
2 cups Champagne vinegar
6 Tbsp. cane sugar
2 Tbsp. fine sea salt
Directions
- Rinse and dry blueberries; discard any soft berries. Peel and slice half lemon. Gently place fruit into a pint jar.
- Add rosemary sprigs to jar.
- In a saucepan, combine vinegar, sugar, and salt. Bring to boiling, stirring until ingredients are fully dissolved. Remove brine from heat and carefully add to jar.
- Let jar cool, uncovered, for 1 hour. Cover and refrigerate for 8 to 24 hours before serving. Store up to one week.
10 minutes
Prep Time
5 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Not Available
Lemons - 1 Each
$0.99
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
Napa Valley Naturals Organic Oak Aged Champagne Reserve Vinegar - 12.7 Ounce
$8.49$0.67/oz
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Directions
- Rinse and dry blueberries; discard any soft berries. Peel and slice half lemon. Gently place fruit into a pint jar.
- Add rosemary sprigs to jar.
- In a saucepan, combine vinegar, sugar, and salt. Bring to boiling, stirring until ingredients are fully dissolved. Remove brine from heat and carefully add to jar.
- Let jar cool, uncovered, for 1 hour. Cover and refrigerate for 8 to 24 hours before serving. Store up to one week.