Prepare a boiling water bath canner and three pint jars and new lids.

Wash the blueberries and pick them over for any stems or bad berries.

Combine the vinegar, water, and sugar in a medium saucepan and bring them to a boil. Add the sliced ginger to the brine.

Once the brine is boiling vigorously, add the blueberries. Stir to combine and cook for 5-7 minutes, until the brine has returned to a rolling boil and has started turning a vivid purple

When cooking time has elapsed, remove pot from heat.

Using a slotted spoon, ladle the blueberries into the prepared jars. Cover the berries with brine, leaving 1/2 inch headspace. Place a few ginger slices into each jar. Remove any trapped air bubbles from the jars with a wooden or plastic tool, and adjust brine levels, if necessary.

Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.

Let jars sit for at least 24 hours before eating to all the flavors to settle.