Pickled Lingonberries

1. 1 Lingonberries (frozen)pack 300 g ≈ $6.00 600 g
2. 2 Sugarpack 1 kg ≈ $1.60 40 g
3. 3 Salt 4 g
4. 4 Cloves to taste
5. 5 Cinnamon to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the lingonberries¹, rinse them, and dry them on a towel; thaw frozen berries in the refrigerator first.

2. Sterilize the 1 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Bring the water (about 350 ml) to a boil with the sugar², salt, cloves, and cinnamon, simmer for 3 minutes, then let it cool completely to room temperature.

4. Pour the lingonberries¹ into the jar, press them down lightly, and cover with the cooled syrup so the berries are submerged.

5. Close the lid and leave at 18–20 °C for 2 days, then move to a cold place (0–5 °C).

6. The berries are ready after 2 weeks. Store cold for up to 4 months, keeping the berries under the syrup; refrigerate an opened jar for up to 2 weeks.