Combine the vinegar, lemon lime and butter and sugar in a small saucepan. Scrape the soft seeds from the centre of the vanilla pops and add to the pan. Cut the pods into shorter lengths and add to the pan.
Stir over a medium heat until the sugar dissolves. Remove from the heat. Set aside to cool. Remove and reserve the vanilla pods.
Place the Blueberries, herbs and vanilla pods into two large, sterilized jars. Pour over the cooled pickle liquor. Seal. Refrigerate overnight or for up to 4 weeks.
TipServing Suggestions; • Spoon pickled Blueberries and a little liquid over yoghurt and top with oat crumble. • Top toasted sour dough with pan cooked slices Haloumi, pickled Blueberries and mint leaves. • Serve pickled Blueberries over hot creamy porridge during winter months and Bircher Muesli or Granola during warmer months.
TipDon’t discard the pickling liquid, once all the berries have been enjoyed, use the pickling liquid to make homemade vinaigrette.