Recipes and Cooking Honey-Bourbon Pickled Blueberries 4.6 (5) 2 Reviews This perfect fall recipe is the side-dish you have been searching for! The bourbon, honey and blueberries create a uniquely sweet and tangy blend of flavors, sure to complement your next big meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Cook Time: 13 mins Stand Time: 8 hrs Process Time: 10 mins Total Time: 8 hrs 58 mins Yield: 6 half-pints Jump to Nutrition Facts Ingredients 3 inch stick cinnamon 1 teaspoon whole allspice 1 ¼ cup white wine vinegar 8 cup blueberries ¼ cup bourbon 1 ¾ cup honey Directions 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. Rate it Print Nutrition Facts (per serving) 112 Calories 27g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 112 % Daily Value * Sodium 2mg 0% Total Carbohydrate 27g 10% Total Sugars 25g Vitamin C 4.7mg 24% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 61mg 1% Folate, total 4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.