In a stainless-steel or enamel saucepan combine 1-1/2 cups of the blueberries with rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries.

Transfer strained vinegar to a clean 1-quart jar or bottle. Add remaning 1-1/2 cups blueberries to the jar or bottle. Cover tightly with a nonmetalic lid (or cover with plastic wrap and tightly seal with a metal lid). Let stand at least 8 hours before using. (Store vinegar in a cool, dark place for up to 6 months.) Before using vinegar, discard berries. Use the Blueberry Vinegar in The Blues Salad. Makes about 3-1/2 cups (56, 1-tablespoon servings).