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Recipes: Catherine’s Pickled Blueberries

Ready to be picked ...
Ready to be picked ...

Have you tried Blue Bell’s Red, White and Blue ice cream? It is a slightly different take on the old-fashioned Neapolitan ice cream which is made up of chocolate, vanilla and strawberry flavors.

Great idea for Christmas presents

Just before the 4th of July, Blue Bell substituted blueberry ice cream for the chocolate to promote a patriotic ice cream for the Independence Day celebration. It has been a great hit – so much so, that after having my first serving of it today, I came straight home and picked a quart of blueberries from my three bushes.

If you have fresh blueberries available, you may want to make Catherine’s pickled blueberries. This recipe makes six 8 ounce jars. Enjoy!


  • 3 3 (3 inch) cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1½ cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar


  1. Place the cinnamon sticks, cloves, and allspice berries onto the center of an 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
  2. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.
  3. 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.
  4. Pour berries and liquid into a colander set over a bowl. Remove spice sachet.
  5. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat.
  6. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Bring the water to a full boil, cover the pot, and process for 15 minutes.
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