Categories: Pickles- Relish- Chow Chow

Ingredients

• Blueberries:
• 2 cups white vinegar
• 2 cups water
• 6 Tbsp. sugar
• 6 Tbsp. fresh thyme
• 2 Tbsp. pickling salt
• 3 (3 x 1-inch) fresh lemon peel strips
• 6 cups fresh blueberries
• Tomatoes:
• fresh dill sprigs instead of thyme
• 3 thinly sliced garlic cloves instead of lemon peel
• 1 3/4 lb. sliced, mixed firm green, red and yellow tomatoes
• Peppers:
• fresh oregano sprigs instead of thyme
• 3 thinly sliced garlic cloves instead of lemon peel
• 1 1/4 lb. sliced assorted mini sweet peppers instead of blueberries.

Directions

1. Bring vinegar, water sugar, thyme sprigs, pickling salt and lemon peel to boil in saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 minutes, stirring occasionally. Cool 5 minutes.

2. Pack blueberries into 3 (16 oz.) jars with tight fitting lids, leaving 1/2 inch headspace at top of each jar.

3. For Tomato Pickles: Prepare recipe as directed above, using dill sprigs for thyme, garlic cloves for lemon peel and sliced tomatoes for the blueberries.

4. For Pepper Pickles:

5. Prepare recipe as about using oregano sprigs for thyme, sliced garlic for the lemon peel and mini-peppers for blueberries.

6. Pour vinegar mixture over blueberries, making sure to equally distribute herbs and lemon peel pieces among the jars. Cool completely, cover jars with lids. Refrigerate 24 hours before serving.

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