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.
- 1 cup distilled white vinegar
- 1⁄4 cup sugar
- 1 3⁄4 tbsp. kosher salt
- 1 1⁄4 lb. blueberries
- 1 small red onion, thinly sliced
Whisk vinegar, sugar, salt, and 1⁄4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.