Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
Enlarge Image Credit: Michael Kraus
Makes 3½ cups
1 cup distilled white vinegar
¼ cup sugar
1¾ tbsp. kosher salt
1¼ 1b. blueberries
1 small red onion, thinly sliced
Whisk vinegar, sugar, salt, and ¼ cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.