Pickled Blueberry Red Onions

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Pickled blueberry red onions can be topped on tacos or other entrees of choice to make meals more interesting.

Pickled Blueberry Red Onions


  • 2 cups red wine vinegar
  • 4 ounces California Giant blueberries
  • ¼ cup sugar (you can always add more to make sweeter if you prefer)
  • 1 teaspoon sea salt
  • 1 habanero (optional)
  • 2 large red onions sliced thin julienne, set aside


      • Blend first 4 (5 if using habanero) ingredients on high until completely pureed.
      • Place berry vinegar mixture in a pot & bring to a boil.
      • Immediately turn off heat, add sliced red onions & let rest until cooled enough to handle, roughly 20 minutes.
      • 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.)
      • Keep in the refrigerator in a non-reactive container and they will last virtually forever!
Pickled Blueberry Red Onions

Recipe Creator

Chef Travis Peters

Chef 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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!