Pickled Blueberries

These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).

1¼ pound blueberries, washed
1 cup distilled white vinegar
¼ cup sugar
1¾ teaspoon sea salt
¼ cup water
1 small red onion or shallot, thinly sliced


1. Whisk vinegar, sugar, salt, and water in a medium bowl until sugar and salt dissolve.

2. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.

this week's recipes
summery salads

farm & garden notes
hi there june!

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