Pickled Blueberries with Rosemary

  • 1 pint blueberries
  • 1 cup white wine vinegar
  • 1 3/4 tbsp salt
  • 1 tsp black peppercorns
  • 4 sprigs rosemary

(from Food52)

  1. bring vinegar, salt, peppercorns and rosemary to a boil in a small saucepan
  2. rinse blueberries and put them in a glass jar
  3. remove saucepan from heat and allow to cool
  4. pour the vinegar concoction over the blueberries, making sure to cover them
  5. let cool then refrigerate, they will keep for one week > or make Pickled Blueberry and Burrata Black Rice

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