Pickled Blueberries With Rosemary Sprigs

1. 1

   Add the vinegar, sugar, salt, peppercorns. and rosemary to a small saucepan and bring to the mixture a boil.

2. 2

   Meanwhile, rinse the blueberries and add them to a clean glass jar.

3. 3

   Then, remove the saucepan from the heat and allow it to slightly cool, about five minutes.

4. 4

   Pour the brine over the blueberries, being sure to cover the fruit entirely. Allow everything to cool to room temperature. When kept covered and stored in the refrigerator, the blueberries will keep for about 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.