What I learned during my stay at the Culinary Institute of Napa Valley is that blueberries are very versatile. It's not just for breakfast and baking. Would you have ever thought of pickling blueberries? Pickled blueberries are a great topping for fish or chicken or mix in a coleslaw.
- ¼ cup sliced onions
- ¼ blueberries
- 1 garlic clove
- 2 thai chilies
- 1 tbsp. coconut sugar
- ⅔ cup Braggs Apple Cider Vinegar
- In a small jar, I put in ¼ cup sliced onions, ¼ blueberries, 1 garlic clove, 2 thai chilies, 1 tbsp. coconut sugar, ⅔ cup Braggs Apple Cider Vinegar. It's best to keep 6-8 hours in fridge.