Honey-Bourbon Pickled Blueberries

This perfect fall recipe is the side-dish you have been searching for! The bourbon, honey and blueberries create a uniquely sweet and tangy blend of flavors, sure to complement your next big meal.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.5 by 4 people

Rate This!

  • Serving Size: 1/4 cup
  • Makes: 6 half-pints
  • Prep: 35 mins
  • Stand: 8 hrs to 12 hrs
  • Process: 10 mins

Honey-Bourbon Pickled Blueberries

Directions

  1. For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
  2. In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
  3. Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.
  4. Ladle blueberries into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
  5. For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.
  6. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Honey-Bourbon Pickled Blueberries)

  • Per serving:
  • 112 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 2 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (2)

4 Ratings
695 Days Ago
CAN I MAKE IT WITHOUT THE BOURBON
1423 Days Ago
I haven't tried this yet, but have a question. Step 3 says to cool at room temperature for 8-12 hours and Step 5 says to ladle hot berries into jars. How do you suggest reheating the berries without liquid? Microwave?

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close