It's National Blueberry Popsicle Day! So, why not make pickled blueberries today? I find that pickled blueberries are a really great introduction to the world of pickled fruit. For one thing, the require almost no preparation (pickled peaches are also delicious, but you’ve got to scald those peels off). You give the berries a quick rinse and look them over to remove any stubborn stems.
I like to eat these berries with cheese or scattered on top of a salad of baby arugula, feta, and toasted almonds. They pair really well with creamy cheeses, and I’ll often take a jar to parties with a log of goat cheese and some sturdy crackers. They also go really nicely anywhere that you’d serve cranberry sauce.
Click here for this recipe: http://foodinjars.com/2015/08/gingery-pickled-blueberries-for-international-can-it-forward-day/
