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Ever seen Pickled Blueberries on a charcuterie board? Probably not but these are a super fun and easy way to add sweetness and tang to your cheese pairings!

We've made pickled grapes for charcuterie boards before and thought they were super fun!  Sitting around talking one day, we came up with trying the same thing with fresh blueberries and once we tried them, we were smitten!  They do take 24 hours to pickle but they continue to pick up more tang from the vinegar and spices the longer they sit!

Pickled Blueberries
1 day total (10 minutes cook • 10 minutes prep)

Rinse blueberries and remove any stems. Put blueberries in a large mason jar. Set aside.

In a small saucepan, combine Almond Creme White Balsamic, honey, water, cinnamon stick and black peppercorns. Stir to combine and bring to a boil over medium heat. Remove from heat.

Pour mixture over blueberries, close jar and refrigerate for at least 24 hours.

Makes ~2 cups pickled blueberries


We love the Almond Creme and cinnamon stick combination but there's definitely other balsamics you can try - add a new flavor to your board every time!

  • Lemon White Balsamic
  • Honey Ginger White Balsamic
  • Green Apple White Balsamic
  • Cinnamon Green Apple White Balsamic
  • Blackberry Ginger Dark Balsamic
  • Cinnamon Pear Dark Balsamic
  • Pear White Balsamic
  • Lime White Balsamic
  • Maple Dark Balsamic
  • Orange Mango Passionfruit White Balsamic
  • Pineapple White Balsamic
  • Strawberry Basil White Balsamic
  • Strawberry Walnut Dark Balsamic

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