Pickled Blueberries
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.
Pickled Blueberries
Ingredients
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
Yield: makes 3 1/2 CUPS
Ingredients
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1 cup distilled white vinegar
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1⁄4 cup sugar
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1 3⁄4 tbsp. kosher salt
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1 1⁄4 lb. blueberries
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1 small red onion, thinly sliced
Instructions
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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.
- 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.
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