We make a lot of refrigerator pickles in summer – they're quick, don't require turning on the stove, and add a fantastic briny bite to salads, sandwiches, and antipasto-style dinners. It can also be a creative way to use the abundance of seasonal produce, and while everyone has heard of cucumber pickles, this recipe is a bit more unusual: blueberry pickles!
Saveur published this recipe by Chef Tyler Kord, of No. 7 Sub Shop in New York, who uses the blueberries in a sandwich with brie, pistachios, and chervil (yum!). The berries are simply refrigerated overnight in a mixture of vinegar, sugar, salt, and sliced red onion. The result is delightfully sweet and tart, and we have been enjoying the blueberries in salads and alongside bites of cheese and nuts. We plan to try this technique with elderberries, too.
Get the recipe: Pickled Blueberries at Saveur