Pickled Blueberries

I originally made this recipe years ago with brie in mind. The oozy kind that would smear really well on fresh, crusty bread. The kind that melts without heat beneath tartly pickled sweet blueberries, scented ever-so-softly with ginger and chamomile and cinnamon. Sprinkle with pistachios, for salt and richness.

…but really, these pickled blueberries could go with anything.

Pickled Blueberries
Makes enough to fill 3 8-oz jars

1 cup blueberries, divided
1 1/2 cups apple cider vinegar
3 cinnamon sticks
1 tbsp black peppercorns
1 tbsp dried chamomile
1 tbsp sea salt
1 inch fresh ginger, peeled and thinly sliced
1/2 cup granulated sugar

Rinse blueberries and divide evenly between clean, dry, canning jars (about 1/3 cup in each). Meanwhile, in a large saucepan, bring vinegar, cinnamon, peppercorns, chamomile, salt, and ginger to a boil. Once boiling, reduce to a simmer for about 15 minutes. Pour in sugar and stir until incorporated (the liquid will thicken a bit). Pour over blueberries and lid the jars. Bring 2 quarts of water to a boil in a large pot. Once boiling, place the jars, lid side up, in the water to seal. Allow to boil for 15 minutes, then remove the jars carefully from the water. Let the jars cool completely before refrigerating. Let the blueberries rest at least 24 hours before serving. Keep refrigerated.

Ways to serve them: on crusty bread with brie, pistachios, and fresh thyme; over vanilla ice cream with fruity olive oil and sea salt; with flaky, roasted white fish; with arugula, caramelized onions, gruyere, and homemade croutons; as the purple stars of a cheese course.

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