Pickled Blueberries
pickled blueberries from The Beef Jar
Ingredients
Scale
- 1/2 cinnamon stick
- 1/4 teaspoon whole cloves
- 1/4 teaspoon allspice berries
- 1/3 cup red wine vinegar
- 1 pint blueberries
- 1/4 cup sugar
- 1/4 cup brown sugar
Instructions
- Place the first 3 ingredients into a cheesecloth square, to make a spice sachet. Put into a small saucepan with the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.
- Stir blueberries into the saucepan, and cook until heated through, about 5 minutes. Gently shake the pot. Do not stir or you will break the berries.
- Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
- Strain berries from the liquid and remove the spice sachet.
- Place berries to hot, sterilized canning jars. Return vinegar (and blueberry juices) to the saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 5 minutes.
- Ladle hot syrup over berries, leaving 1/2 inch headspace. Process for 15 minutes in a boiling water canner. I like to give them a week to really pickle before I eat them.
Notes
- This recipe yields two half pints