These puckery sour and sweet berries are great in salads; the liquid can be added to a cocktail or dressing or the entire mixture can be reduced for a zingy accompaniment to cheese.
Ingredients
SERVINGS: 2 250 ml jars
- 3 cups blueberries, washed
- 2 cups white vinegar
- 1/2 cup sugar
- 2 bay leaves
- 1/2 vanilla bean, split lengthwise and cut in half again
- 1 teaspoon cloves, whole
- 1 teaspoon allspice berries
Instructions
Divide blueberries between two sterilized Mason jars. Place vinegar, sugar, bay leaves, vanilla bean, cloves and allspice berries in a pan and bring to a low simmer on medium-high heat. Allow the spices to infuse for about 5 minutes. Pick out the bay leaves and the vanilla bean with sterilized tongs and divide them between the jars. Turn off the heat and pour the liquid over the blueberries. Let the blueberries come to room temperature before storing them in the refrigerator.
