-11/4 lb. blueberries
-1 cups apple cider vinegar
-1tbs sea salt
-Sprig of thyme
Slice the shallot and with the blueberries, add to your lidded glass jar.
In a small pan, add the sea salt and vinegar. Mix to dissolve all the salt. Bring to a boil.
Once boiled, pour the mixture on top of your shallots and blueberries in the glass jar. Make sure all the blueberries are covered with your liquid. Add your sprigs of thyme. Let cool then store in the fridge or use right away. You can keep in the fridge for about 3 weeks.
Voila! Pickled blueberries.
Find out how we used them here.
*You could also make a spicy version by adding some Jonny Hetherington Essentials Hot Sauce.