Pickled Blueberries with Fennel & Lemon Verbena

Ingredients

• 3/4 cup (about 85 g) blueberries
• 1/2 tsp fennel seeds
• 1/3 cup (80 ml) white wine or rice vinegar
• 1/3 cup (80 ml) water
• 2 Tbsp (30 g) sugar
• 1/2 tsp salt
• 3 to 5 lemon verbena leaves, fresh or dried
• Step 1 Put the blueberries in a sterile glass jar and set aside.
• Step 2 In a small saucepan, toast the fennel seeds, stirring constantly, over medium heat until they are fragrant, 1 minute. Remove from the heat and add the fennel seeds to the jar.
• Step 4 Strain the liquid over the blueberries and let cool. Use the pickled blueberries immediately or refrigerate, covered, for up to 3 weeks.