Rosemary-Lemon Pickled Blueberries

Rosemary-Lemon Pickled Blueberries

Rosemary-Lemon Pickled Blueberries

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  • Each 1/4 cup serving
  • 50cal
  • 0g fat (0g sat)
  • 0mg chol
  • 870mg sodium
  • 12g carb
  • 1g fiber
  • 9g sugars
  • 0g protein


  • 2 cups Champagne vinegar
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 1 pint fresh blueberries, rinsed
  • 1/4 cup sliced red onions
  • 3 sprigs fresh rosemary
  • 1/2 lemon, peeled


Combine vinegar, sugar and salt in a saucepan. Stir to dissolve sugar and bring to a boil. Remove from the heat and let cool slightly.

Place blueberries, onions, rosemary and lemon peel in a clean glass jar. Carefully pour hot brine over blueberries, covering the fruit entirely. Allow to cool to room temperature, then transfer to the refrigerator. Let sit at least 24 hours for flavor to develop and use within 1 week.

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