This is a simple recipe for pickled blueberries I use as a condiment with meats like venison, duck, goose or dove. It would be equally good alongside lamb, pork or turkey. If you want pickled blueberries to go along with sweet things, add more sugar. Consider this a master recipe you can play with.
Pick over the blueberries for any mushy or unripe berries; discard those. Pour the nice ones into a pint jar. I like wide-mouth jars.
Boil together the salt, sugar and vinegar. Pour over the blueberries, leaving about 1/4 to 1/2 inch headspace in the jar. Wipe the jar rim and put on the lid. Kept this way, the blueberries will last a year or more in the fridge.
If you want to keep your pickled blueberries on the shelf, make sure you use a new lid, and water-bath can your jar for 10 minutes. Obviously if you want to do this, you should triple or quadruple the recipe to make it worth your while.
NOTE: You can add a sprig of rosemary, a broken cinnamon stick, a star anise pod, a couple cloves, a few allspice berries, maybe a sliced onion or a few pieces of fresh ginger.