Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.
Ingredients:
1 cup distilled white vinegar 1/4 cup granulated sugar 1/4 cup water 1 tablespoon kosher salt 1 pint blueberries 1 small red onion, thinly sliced
Preparation:
In a medium bowl, whisk together vinegar, sugar, water and salt. When sugar and salt are dissolved, add blueberries and onion. Cover and refrigerate overnight before using. Done!