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Pickled Georgia Blueberries

Pickling berries is something that has become more popular in the last few years but it's a great way to harness the season for later use. They marry really well with duck and pork and also lend acid balance sweetness to salads and charcuterie plates.  I find that using firm berries is key; using soft and ultra ripe ones will result in a pretty acidic mash of blue.
  • 1 1/4 Georgia Blueberries
  • 1 1/2 cup of white balsamic vinegar
  • 1 cup of water
  • 1/4 cup of sugar
  • 1/2 teaspoon kosher salt
  • 2 pieces of star anise
  • 1 whole clove

Pack the Georgia Blueberries into the jars and set aside. Combine the vinegar, water, sugar, kosher salt, star anise and clove in a non-reactive pot and bring the liquid to a boil. When the boil has been reached, reduce the heat to low and simmer for 5 minutes. Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch of head space in each. Cap with lids and bands and then process according to jar manufacturer's directions.


**Photo by Rinne Allen

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