Pickled Blueberries


6 cups fresh blueberries

2 small white onions, quartered

3 cups white wine vinegar

2/3 cup sugar, we used Lakanto sweetener

3 teaspoon sea salt


In a small saucepan heat the vinegar, sugar, salt over medium heat, stir until the sugar and salt have dissolved. Remove and let cool.

Place your berries and fennel in a large container with a tight fitting lid. Pour the vinegar mixture over the berries and fennel. Cover and chill over night.

This will store perfectly in the fridge for up to two weeks!

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