Pickled Blueberries with Rosemary

  • 1 pint blueberries
  • 1 cup white wine vinegar
  • 1 3/4 tbsp salt
  • 1 tsp black peppercorns
  • 4 sprigs rosemary

(from Food52)

  1. bring vinegar, salt, peppercorns and rosemary to a boil in a small saucepan
  2. rinse blueberries and put them in a glass jar
  3. remove saucepan from heat and allow to cool
  4. pour the vinegar concoction over the blueberries, making sure to cover them
  5. let cool then refrigerate, they will keep for one week > or make Pickled Blueberry and Burrata Black Rice

© 2015, domenicadreamsofcalamari. All rights reserved.

Pickled Onions

I am a firm believer that pickled onions can make almost any salad or sandwich better. They’re a great, easy DIY pantry staple to have on hand in the fridge. Using this basic vinegar-sugar-salt-veg ratio, you can play around with different kinds of veggies and or seeds and seasonings for flavoring, to perfect your pickled goods.


our salad line-up


  • 1/2 cup apple cider or red wine vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 red onion, thinly sliced
  • 1/2 tbsp black pepper corns
  • 1/2 tbsp mustard seeds
  • 1/2 tbsp fennel seeds
  1. whisk vinegar, sugar and salt until dissolved
  2. place sliced onions and seeds in a jar
  3. pour vinegar over and let sit at room temp for 1 hour
  4. they’ll last for 2 weeks in the fridge

© 2014, domenicadreamsofcalamari. All rights reserved.

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