Low-Carb Pickled Blueberries

Step 1Wash the blueberries under cold running water.

Step 2Place the apple cider vinegar, spices and sweetener into a saucepan and heat over a medium heat until just under a simmer. (If you’re not a fan of spices floating around in your jar of pickles, you could tie the spices into a muslin bag, but I don’t bother).

Step 3Let it steep for 15 minutes. Remove the large spices, such as cinnamon sticks and star anise and place to one side.

Step 4Carefully pour your blueberries into the hot pickling vinegar and stir gently. Remove from heat and sit for 5 minutes.

Step 5Spoon the blueberries into sterilized jars, adding more cloves if desired. Place a single cinnamon stick, from the pickling liquid, in the centre of each jar and place the blueberries around it, tapping the bottom of the jar on the counter to help settle them.

Step 6Once blueberries are in jars, pour the hot pickling liquid over them until they are covered. Place lids on jars while contents are still hot.

Step 7They can be eaten straight away, but for best results let them sit and develop for two weeks.
Store in a cool dry place for up to six months unopened. Once opened, store in refrigerator for up to 4 weeks.