Pickled Blueberries

In my opinion, blueberries are best enjoyed straight from the punnet or in a bowl with a dollop of Greek yoghurt, but the exception is the pickled blueberry – a snap of sour that will bring out the best in cured meats or selected smoked fish. Here with the oysters, it does the work of lemon juice, balancing the salty, briny taste. This easy pickle can also be used in salads and with various cheeses.

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Instructions

1.	Bring the vinegar and 50ml water to the boil in a stainless-steel saucepan.
2.	Stir in the salt, sugar and star anise and stir to dissolve.
3.	Add the blueberries, remove from the heat and leave to cool.