Catherine's Pickled Blueberries

Ingredients

• 1 quart blueberries
• 3/4 cup white wine vinegar
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. In a medium saucepan, combine the vinegar, sugar, cinnamon, cardamom, nutmeg, and cloves. Heat over medium heat until the sugar is dissolved, stirring occasionally.
2. Add the blueberries and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
3. Transfer the blueberries and liquid to a jar or container and let cool completely before serving.

Interesting Facts

• Pickled blueberries can be stored in the refrigerator for up to 2 weeks.
• Pickled blueberries can be served as a condiment with savory dishes or used as a topping for desserts.
• Pickled blueberries can be used to make delicious jams and jellies.