Pickled Blueberries

Cook Time 30 minutes

Servings makes 2 x 370ml jars

Ingredients

Sourdough, toasted 

150g goat’s cheese 

Pickles

250g blueberries

1 French shallot, sliced

½ cup apple cider vinegar

3 tbsp raw sugar

1 tsp salt

1 bay leaf

1 tsp dried chilli

1 orange peel

Method

In a small saucepan, combine vinegar, sugar, salt, 1/4 cup water, bay leaf, chilli and orange peel. Bring to a boil simmer, stirring until sugar dissolves. Remove off the heat and cool for 5 minutes.

Place blueberries and shallot in a sterilized jar. Carefully pour the hot brine over the blueberries to cover them completely. Seal the jar and stand for 2-3 hours.

Spread goat’s cheese over the charred sourdough and garnish with pickled blueberries.