Pickled Blueberries
Ingredients
- 1 cup(s) blueberries, washed
- 1/2 cup(s) organic distilled white vinegar
- 1/4 cup(s) sugar
- 3 tablespoon(s) water
- 1/4 lemon, sliced thinly
- 1 cinnamon stick, broken into pieces
Instructions
- Wash the jar with warm, soapy water and do not dry.
- Pack the blueberries into the jar and set aside while you create the brine.
- In a small, nonreactive saucepan, bring the remaining ingredients to a simmer for 10 minutes.
- Remove the brine from the heat and pour over the berries through a fine-mesh strainer.
- Cap loosely and allow the jar to cool on the countertop for an hour before placing the jar in the refrigerator.
- Begin eating blueberry pickles after 1 week, and consume within 6 months for best flavor. Use the leftover brine for shrub cocktails or sodas—using 1 tablespoon for every 6 ounces of club soda.
Notes
Special equipment: 1 8-oz. jar
Photography by Jo Ann Santangelo
