- 1 pint blueberries
- 1 cup white wine vinegar
- 1 3/4 tbsp salt
- 1 tsp black peppercorns
- 4 sprigs rosemary
(from Food52)
- bring vinegar, salt, peppercorns and rosemary to a boil in a small saucepan
- rinse blueberries and put them in a glass jar
- remove saucepan from heat and allow to cool
- pour the vinegar concoction over the blueberries, making sure to cover them
- let cool then refrigerate, they will keep for one week > or make Pickled Blueberry and Burrata Black Rice
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