Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
Garnish a duck plate or a roasted turkey with these fun little blueberries. They are also great on vanilla ice cream with a drizzle of real maple syrup. From "The Broad Fork" by Hugh Acheson.
Pickled blueberries with apple cider vinegar, agave, black pepper, allspice, and bay leaves. Sweet, briny, and savory!
A condensed recipe I made on a whim, but turned out to definitely be a keeper.