Recipes

Pickled Blueberries

April 15, 2011

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

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

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

Instructions

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.