Pickled Blueberries

  • Serves

    makes 3 1/2 CUPS


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
  • 14 cup sugar
  • 1 34 tbsp. kosher salt
  • 1 14 lb. blueberries
  • 1 small red onion, thinly sliced


Step 1

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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