Honey-Bourbon Pickled Blueberries
- For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
- In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
- Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.
- Ladle blueberries into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
- For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (Honey-Bourbon Pickled Blueberries)
- Per serving:
- 112 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 2 mg sodium,
- 27 g carb.,
- 1 g fiber,
- 25 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Debbie Zonker 636 Days Ago
CAN I MAKE IT WITHOUT THE BOURBON
Juniors Mom 1364 Days Ago
I haven't tried this yet, but have a question. Step 3 says to cool at room temperature for 8-12 hours and Step 5 says to ladle hot berries into jars. How do you suggest reheating the berries without liquid? Microwave?