·

How to Make Pickled Strawberries

No canning is required for these simple pickled strawberries; you just make a pickling liquid and pour it on top. If you know how to boil water, you can make this 😉. You might find, like us, that this is one of your favorite strawberry recipes of all.

jar of pickled strawberries on counter with strawberry in front.

If you’re not sure what to do with these, we love them on salads, served with cheese and crackers, and tucked into a grilled cheese sandwich. Sounds weird, I know. Give it a try anyway.

Ingredients and Tools You’ll Need

Like just about anything, it’s better with local, in-season produce. But I’m not a snob about it, and store-bought strawberries will still be good! And good news, no giant pots of boiling water are required. You’ll only need simple kitchen tools for this one.

ingredients measured out on counter.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

Equipment

  • 1 quart jar sterilized
  • saucepan
  • Knife and cutting board

Ingredients

  • 1 pound fresh strawberries, hulled and halved
  • 1 cup white balsamic vinegar (apple cider vinegar is an okay substitute, but really white balsamic is the best)
  • ½ cup water
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 sprigs fresh thyme
  • 1 small cinnamon stick
  • Zest of 1 lemon in large strips

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Pickled Strawberries

Making this is easy since there is no canning. We’re essentially just boiling liquid and then refrigerating.

Step 1: Prep Strawberries

Wash the strawberries, hull, and cut them in half. If they are very large, you might have to cut them into quarters.

strawberries hulled and cut on wooden cutting board.

Step 2: Sterilize Jar

Make sure your quart jar is properly sterilized before using it to prevent any bacterial growth.

Step 3: Make Pickling Liquid

In a saucepan, combine balsamic vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.

pickling liquid in saucepan with wooden spoon.

Step 4: Add Spices

Once the sugar and salt have dissolved, add the peppercorns, fresh thyme, cinnamon stick, and lemon zest. Reduce the heat and simmer for 5 minutes to infuse the flavors.

spices and lemon added to pickling liquid in saucepan.

Step 5: Assemble

Place the prepared strawberries into the sterilized quart jar. Carefully pour the hot pickling liquid over the strawberries in the jar, making sure the spices are distributed evenly. Leave about a half-inch of headspace at the top of the jar.

jars filled with strawberries and pickling liquid poured over top through funnel.

Step 6: Seal And Cool

Close the jar tightly with its lid. Let it cool to room temperature. Once cooled to room temperature, refrigerate the jar. Let the strawberries pickle for at least 4 hours before using them for the best flavor.

jar of pickled strawberries on counter with other ingredients around.

Step 7: Serve

Enjoy with salads, cheeses, or as a unique garnish for drinks and desserts.

pickled strawberries on toast with cream cheese.

Storage Instructions

These keep well in the fridge in terms of safety, but for the best taste, eat within a week. We like them best on day 2-4.

If you’re curious about the basics and safety of making refrigerator pickles in general, this is a good overview.

Refrigeration. Once the strawberries cooled to room temperature, store them in the refrigerator. Make sure you seal the jar . This will keep them fresh and flavorful for up to 2 weeks. For the best taste and texture, consume them within a week. They can become vinegary over time.

Avoid Room Temperature. Do not leave at room temperature for extended periods. This can speed up spoilage and bacterial growth.

Freezing: Freezing is not recommended. The freezing process can alter the texture of the strawberries. It makes them mushy when thawed. Additionally, the pickling liquid may not freeze well. This can lead to changes in flavor and consistency.

Check for Spoilage. Before consuming, always check for any signs of spoilage. These include an off smell, mold, or fermentation bubbles. If you notice any of these signs, it’s best to discard the pickles.

What to Serve with Pickled Strawberries

If a fresh strawberry or a pickle will work, try it! Here are some of the best ways:

  • Pair with different cheeses and crackers for a unique charcuterie spread.
  • Chop and toss them into a fresh green salad or a grain-based salad for a twist.
  • Use a skewered pickled strawberry to garnish your favorite cocktails. It will work great with a strawberry peach sangria.
  • Serve with grilled Huli Huli chicken
  • Spread goat cheese or cream cheese on toast and top with pickled strawberries for a quick snack.
  • Add it to a turkey or ham wrap for a surprising burst of flavor.
  • Chop and sprinkle over strawberry ice cream or yogurt.

Questions and Troubleshooting

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries for pickling. Frozen strawberries tend to become mushy when thawed.

Is it possible to make this recipe with less sugar?

Yes, you can reduce the sugar according to your taste preference. It will still be safe. But honestly, they aren’t overly sweet and the recipe needs the sugar!

How long should I wait before eating them?

At least 4 hours. But, waiting a day or two can enhance the flavors even more.

quart jar of pickled strawberries on counter with other ingredients around.

More Ways to Preserve Strawberries:

Strawberries are a favorite around here, and when it’s strawberry season, we get to work! Here are some of our favorite ways to use them.

Printable Recipe

Pickled Strawberries

A tart, sweet, and slightly spiced twist on fresh strawberries. Makes 1 quart jar.
Print Recipe
jar of pickled strawberries on kitchen counter.
Prep Time:15 minutes
Chilling time:4 hours
Total Time:4 hours 15 minutes

Equipment

  • 1 quart jar sterilized
  • saucepan
  • Knife and cutting board

Ingredients

  • 1 pound fresh strawberries hulled and halved
  • 1 cup white balsamic vinegar
  • ½ cup water
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 sprigs fresh thyme
  • 1 small cinnamon stick
  • Zest of 1 lemon in large strips

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions

  • Prep strawberries. Wash the strawberries, hull, and cut them in half. If they are very large, you might have to cut them into quarters.
  • Sterilize jar. Make sure your quart jar is properly sterilized before using it to prevent any bacterial growth.
  • Make pickling liquid. In a saucepan, combine balsamic vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
  • Add spices. Once the sugar and salt have dissolved, add the peppercorns, fresh thyme, cinnamon stick, and lemon zest. Reduce the heat and simmer for 5 minutes to infuse the flavors.
  • Assemble. Place the prepared strawberries into the sterilized quart jar. Carefully pour the hot pickling liquid over the strawberries in the jar, making sure the spices are distributed evenly. Leave about a half-inch of headspace at the top of the jar.
  • Seal and cool. Close the jar tightly with its lid. Let it cool to room temperature. Once cooled to room temperature, refrigerate the jar. Let the strawberries pickle for at least 4 hours before using them for the best flavor.
  • Serve. Enjoy your pickled strawberries with salads, cheeses, or as a unique garnish for drinks and desserts.

Notes

The pickled strawberries will keep in the refrigerator for up to 2 weeks but we  prefer to eat them within a week so they aren’t too vinegar-y. 
If you can’t find white balsamic, the best substitute is actually apple cider vinegar.  Regular white vinegar or regular balsamic vinegar are too strong!
Adjust the sugar level according to your taste preference. For a less sweet version, reduce the sugar by half.
Experiment with other spices like star anise or cloves for different flavor profiles.

Nutrition

Calories: 161kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 400mg | Potassium: 178mg | Fiber: 2g | Sugar: 35g | Vitamin A: 31IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg
Servings: 6
Calories: 161kcal
Author: Katie
Click here to subscribe

By Katie Shaw

picture of smiling female

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

More About This Site

More You'll Love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating