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Dessert

Blueberry Pickles

Blueberry Pickles are preserved blueberries covered in molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blueberry Pickles

Ingredients

Directions

Prepare

  1. Pick over the blueberries, discarding any that are not sound.

Fill and cover

  1. Fill jars or wide-mouthed bottles with blueberries, leaving an inch of space at the top.

  2. Pour molasses into the jars, allowing it to settle into the spaces between the berries.

  3. Continue adding molasses until the berries are fully covered.

  4. Cover the jars with a piece of cotton cloth to keep out insects.

  5. Store in a cool, dark place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blueberries
Provide the fruit that is preserved whole, with their own flavour and texture carried into the pickle.
Molasses
Covers the berries as a thick syrup, adding sweetness and a deep, slightly bitter flavour while preserving them.

The step that matters

Continue adding molasses until the berries are fully covered. Berries left exposed above the syrup can spoil through mould and fermentation, because air and moisture reach them. Full coverage keeps the fruit sealed in the syrup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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