Use as a surprising addition to a salad or include in your favorite martini.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

hands-on:
15 mins
total:
1 day
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small nonreactive saucepan heat vinegar, sugar, and kosher salt over medium heat, stirring until sugar and salt dissolve. Remove and cool mixture.

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  • Place berries and fennel in nonreactive bowl or 1-qt. canning jar. Pour vinegar mixture over blueberries. Cover; chill overnight or up to 2 weeks.

Nutrition Facts

57 calories; carbohydrates 12g; insoluble fiber 1g; sugars 10g; vitamin a 145IU; vitamin c 5.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.4mg; folate 5.7mcg; sodium 255mg; potassium 106mg; calcium 11mg; iron 0.3mg.
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