Sweet, sour and juicy, wherever you encounter them, pickled blueberries almost always feel like a surprise. That goes double for pizza, where most people aren’t used to seeing berries at all (you know, that whole fruit-on-pizza thing). But you can pickle almost anything, and when seeking inspiration for garnishes, few...
Yield:1 quart of garnish
Prep Time:2 days
Cook Time:20 minutes
Method
In a medium saucepan, bring vinegar, salt and sugar to a simmer and cook until sugar is dissolved.
Let cool, then add the Meyer lemon peel, thyme, and blueberries to the brine
Refrigerate in an airtight glass or plastic container for 48 hours before using.
Stored in the refrigerator, the blueberries will last for two weeks.
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