"Pickled Blueberries? Yuck!" That was mom's reaction when when she asked me what I was going to do with the plethora of blueberries I'd found on sale at the local HEB. Not that there was anything wrong with the idea of cobbler she preferred (I love a good cobbler) but I'm known as the pickle queen and had a nice blank spot in my pickle pantry from the curried cauliflower I'd used up, so I had to try it. Well it was totally worth the experiment. Sweet and a little tangy -- so good over vanilla ice cream! And I confess, I did drizzle it over some left over Korean meatballs -- the sweet and spicy combo was delicious. And the bonus was extra syrup I drizzled into a glass of my home-brewed Kombucha. I'm not sure it's going to stay on the shelf too long. <br /> <br />If you Google pickled blueberries, you'll find some interesting recipes from Saveur (http://www.saveur.com/article/Recipes/Pickled-Blueberries) and others like All Recipes (http://allrecipes.com/recipe/catherines-pickled-blueberries/). I simplified the process by adding the sugar up front (probably reducing the vinegary flavor in doing so) and added some additional flavors with bourbon, maple syrup and vanilla.

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