Makes about 4 cups
Pickling these typically sweet berries transforms them into little pucker bombs, a wonderful pairing to rich goat-milk cheese and salty crostini.
2 cups red wine vinegar
½ cup sugar
2 tablespoons kosher salt
1 pounds blueberries (3–4 cups)
1 small red onion, thinly sliced
Whisk vinegar, sugar, salt and ½ cup water in a small saucepan over medium heat until sugar and salt dissolve. Place blueberries and onion in canning jars or plastic containers. Pour the vinegar mixture over, making sure to cover the berries completely. Refrigerate overnight before using, to allow flavors to develop.