Pickled Blueberries

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Fill a quart jar nearly to the top with freshly-picked, clean blueberries, wild or grown.

In a small saucepan, combine and heat until sugar and salt are dissolved :

1 cup seasoned rice vinegar

1 tbs. sugar or honey

1 tsp salt

Add one or more of the following :

1 sliced chile

Several crushed whole cloves of garlic or 2 tbs bulbils of field garlic

Lemon or orange peel or chunk of preserved lemon

1 tsp whole peppercorns, white or black or sichuan

1 small cinnamon stick or 1 tsp vietnamese cinnamon

several cloves or blades of mace

you get the idea.

Pour mixture over the blueberries, allow to cool, the refrigerate for 24 hours, open and serve either chilled or at room temperature. Great as a snack or garnish.

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