Blueberry Relish

  • 1400g of cucumbers, peeled, seeded, and diced
  • 400g of white onion, chopped
  • 112g of jalapeño peppers, brunoise
  • 400g of red bell pepper, chopped
  • salt, kosher
  • 2000g of cider vinegar
  • 1840g of sugar, granulated
  • 56g of garlic, finely chopped
  • 30g of mustard seed
  • 20g of celery seed
  • 2g of turmeric
  • 2g of red chili pepper flakes
  • 400g of blueberries, IQF, slacked and drained


  1. In a large glass or plastic bowl, mix the cucumbers, onion, and peppers; toss to combine well.
  2. Add salt, stir, cover, and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.
  3. In a large pot, combine the vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved.
  4. Add the drained vegetables and red pepper flakes, return to a boil, reduce to medium, and simmer for 30 minutes.
  5. Drain, reserving the syrup for future use, and add drained blueberries.
  6. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning.

About This Recipe

Bread and butter—with a touch of heat—pickle preparation with whole and crushed blueberries, for a salty sweet addition to bratwurst, hot dogs, and burgers.

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