=== Pickled Blueberries ===


== Ingredients: ==

  * 3 (3 inch) cinnamon sticks
  * 1 teaspoon whole cloves
  * 1 teaspoon whole allspice berries
  * 1 1/2 cups red wine vinegar
  * 3 star anise pods
  * (can also put in a cardamom pods, chunks of nutmeg or orange peel) 
  * 2 quarts fresh blueberries, washed and picked over
  * 1 cup white sugar
  * 1 cup brown sugar

Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth.\\  
Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.\\ 
Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.\\ 
Stir blueberries into the vinegar; cook until heated through, about 5 minutes.\\ 
As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. \\ 
Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.\\ 

Pour berries and liquid into a colander set over a bowl. Remove spice sachet.\\ 
Transfer berries to hot, sterilized canning jars; reserve the liquid. \\ 
Return liquid to 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. \\ 
Wipe the rims of the jars with a moist paper towel to remove any food residue. \\
Top with sterilized lids; screw on rings.\\ 
Water bath for and process for 15 minutes.\\