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