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.