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Pickled Blueberry Red Onions

20210615_162612-1

Ingredients

  • 2 cups red wine vinegar
  • 4 oz California Giant Blueberries
  • 1/4 cup sugar (you can always add more to make sweeter if you prefer)
  • 1 tsp sea salt
  • 1 habanero (optional)
  • 2 large red onions sliced thin julienne, set aside

Directions

  1. Blend first 4 (5 if using habanero) ingredients on high until completely pureed.
  2. Place berry vinegar mixture in a pot & bring to a boil.
  3. Immediately turn off heat, add sliced red onions & let rest until cooled enough to handle, roughly 20 minutes.
  4. Next, place everything in a large heavy plastic zip bag, press out as much air as possible & let cool in the refrigerator overnight. (If you plan on eating these day of, try to make at least 1 hour in advance to get a nice, pickled flavor.)
  5. Keep in the refrigerator in a non-reactive container and they will last virtually forever!

 

Chef Travis Peters

Travis-Peters

Chef Travis Peters is the Owner and Chef of The Parish Gastropub, and was named the winner of the 2019 California Giant Chef Invitational. 

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20210615_162615
10 minutes
15 minutes
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Berry Sweet Cravings eBook Download | California Giant Berry Farms