Pickled Strawberries
A tangy, sweet, and slightly spiced twist on fresh strawberries.
Equipment
- 1 quart jar, sterilized
- saucepan
- Knife and cutting board
- Ingredients
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 of fresh thyme
- 1 small cinnamon stick
- Zest of 1 lemon in large strips
Instructions
- Prepare Strawberries: Wash the strawberries, hull, and cut them in half. If they are very large, you might prefer to cut them into quarters.
- Sterilize Jar: Ensure 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, ensuring 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 development.
- Serve: Enjoy your pickled strawberries with salads, cheeses, or as a unique garnish for drinks and desserts.
