Pickled Blueberries
Yield
6 jarsPrep
30 minCook
25 minReady
14 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
pickling spices
|
*
|
| 1 ¾ | cups |
sugar
|
|
| 1 ½ | cups |
apple cider vinegar
|
|
| ¾ | cup |
water
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | pints |
blueberries
washed and, picked over |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
pickling spices
|
*
|
| 414 | ml |
sugar
|
|
| 355 | ml |
apple cider vinegar
|
|
| 177 | ml |
water
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 946 | ml |
blueberries
washed and, picked over |
*
|
Directions
Tie pickling spice ia a double-thickness cheesecloth bag.
Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large non-aluminum saucepan.
Simmer, uncovered, 20 minutes.
Add blueberries; simmer 3 minutes or just until berries become softened.
Pour mixture into a large bowl.
Cover and refrigerate overnight.
To serve, remove spice bag and cinnamon stick and use slotted spoon to serve.
If not using immediately, spoon into sterilized canning jars.
Refrigerate.
