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Pickled Blueberries with Rosemary Sprigs

By • August 14, 2014 • 0 Comments

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Pickled Blueberries with Rosemary SprigsbyAngela Brown

WHO: Angela Brown is a freelance food and lifestyle writer, and the co-owner of Mayhem & Stout sandwich shop in NYC. WHAT: A makeover for your not-so-hot blueberries. HOW: Make a brine by boiling together vinegar, sugar, salt, peppercorns, and rosemary. Pour this mixture into a jar filled with blueberries, then start brainstorming creative ways to use these tart, savory treats. WHY WE LOVE IT: If you think of blueberries as one-dimensional, this recipe will change that. With the help of a sour brine, droopy blueberries morph into tangy, herbal flavor bombs that will make your jams, pies, and shrubs extraordinary.
Pickled Blueberries with Rosemary Sprigs

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Pickled Blueberries with Rosemary Sprigs

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