Blueberry pickle

Blueberry pickle

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  • Makes 2 cups
  • Easy
  • Dairy free Fat conscious Meat-free
  • 15 minutes
  • 15 minutes
  • Buy Ingredients Here


  • 1⁄2 cup red wine vinegar
  • 1 cup white wine vinegar
  • 4 t sugar
  • 360 g blueberries
  • 1 T celery seeds

Cooking Instructions

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the blueberries and celery seeds. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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