Lavender Ginger Pickled Blueberries

Lavender Ginger Pickled Blueberries-Putting Up with ErinLavender Ginger Pickled Blueberries-Putting Up with Erin

I’m sure I’ve mentioned it times before, but I LOVE pick-your-own. The act of picking, searching, and being silent amongst the bugs, birds, and dirt is like meditation for me. A few weeks ago, I ventured out of downtown Durham, NC and headed towards Falls Lake State Recreational Area. GPS turned off, I cruised the back roads with the windows down and bluegrass music blasting. I came upon a perfect picnic spot, a good trail run, and some decent sunbathing. Falls Lake was amazing, but coming across a hand drawn pick-your-own (PYO) sign at the cross road of two country roads, catapulted my adventure over the edge. A familiar farmers’ market stand, I was surprised to find Lyons Farm in such an idyllic setting and so close to town. I thought, “12 minutes from home, why am I not out here every chance I can get!?”. I didn’t have much cash on me, so I went for some free crop info. and a strawberry cider. They ensured my return by mentioning their upcoming crops: peaches, blueberries, and raspberries!

2 weeks later and finally… blueberries! This past Saturday I spent the midday picking berries and soaking up the sunshine… yes I burnt the hell out of my back. 8.3 (yeesh) pounds later and I needed to come up with a solid recipe fast (my adorable SMEG fridge has horrible freezer capacity). Marissa’s ginger pickled blueberry recipe was a good starting point. I had been brainstorming about which herbs pair well with blueberries, and recalled a blueberry ginger lavender scone I tasted a while back. The original recipe was modified by substituting sugar with organic honey, and adding dried lavender to the mix. Depending on how much you want to taste the lavender, I would recommend using more than you’d think. A very tart berry pickle with a hint of lavender and ginger spice. Enjoy!

Lavender Ginger Pickled Blueberries-Putting Up with Erin

Lavender Ginger Pickled Blueberries-Putting Up with Erin

Lavender Ginger Pickled Blueberries

Yield: 3 pints


  • 6 cups fresh blueberries
  • 3-5 Tbsp dried lavender
  • 1 cup honey
  • 3 inches fresh ginger (peeled and sliced thin)
  • 3/4 cup water
  • 1-1/2 cup apple cider vinegar


  1. Wash the blueberries (removing an stems or bad berries).
  2. Tie loose lavender in a tea bag or ball (multiple bags work fine).
  3. Combine the vinegar, water, and honey in a medium saucepan and bring them to a boil. Add the lavender tea bags and sliced ginger.
  4. Once the brine is boiling vigorously, add the blueberries. Stir and cook for 5-7 minutes, or until the brine has returned to a rolling boil and has started to turn a vivid purple.
  5. Remove tea bags.
  6. Ladle the blueberries into the prepared jars leaving a 1/2 inch headspace.. Cover the berries with brine, leaving 1/2 inch headspace. Remove any trapped air bubbles from the jars.
  7. Wipe the jar rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
  8. Remove jars from canner and place them on a folded towel to cool.
  9. Let sit for at least 24 hours before consumption.

5 responses to Lavender Ginger Pickled Blueberries

  1. Links: Rhubarb, Blueberries, and a Winner - Food in Jars

  2. Using Lavender in a Preserver’s Kitchen

  3. What would you eat this with? I’m not familiar w/ pickled fruit. W/o the brine & maybe grinding the lavender to a powder it sounds like an interesting varieation on a blueberry pie or maybe a drink.

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