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Pickled blueberries




Source of Recipe


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Recipe Introduction


The pickled blueberries are wonderful to serve with grilled meats as well as tossed in salads.


List of Ingredients






Makes 3 pints

2 two-inch cinnamon sticks, broken into small pieces

1 teaspoon whole cloves

1 teaspoon allspice berries

1 ½ cups red wine vinegar

2 quarts firm blueberries, rinsed and picked over

2 cups sugar

Tie the cinnamon sticks, cloves and allspice in a spice bag or cheese cloth.

In a large, non-reactive pot, bring the vinegar and spices slowly to a simmer. Cover the pot and simmer 5 minutes.

Add blueberries and cook over medium-low heat just until the berries are heated through, shaking the pot instead of stirring to avoid breaking them. This should take about 8 minutes. Remove the pot from the heat, cover it, and let stand 8 to 12 hours.

Pour the blueberries and their liquid into a colander set over a bowl. Remove the spice bag. Carefully transfer the drained berries to sterile jars.

Return the liquid to the pot and add the sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Boil the syrup briskly for about 4 minutes to thicken it a bit. Cover the berries with hot syrup, leaving a quarter-inch of headspace. Seal the jars with hot two-piece caps. Store in a cool, dry, dark place.

Although the recipe does not call for it, I processed the pickled blueberries in a hot-water bath for 10 minutes for long-term storage.



Recipe