Quick Pickled Strawberries
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Quick Pickled Strawberries
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Use these pickled strawberries in gazpacho, muddle into a cocktail, or use as a delicious seasonal taco condiment! Substitute fruity white balsamic vinegar of your choice. We love the addition of pink peppercorns, but you could try any number of woody herbs or whole spices.
Ingredients
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2 cups strawberries
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3/4 cup 12 Year white balsamic
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1/2 cup sugar
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1/2 cup water
- 2 teaspoons of salt
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1 tablespoon pink peppercorns (optional)
Directions
Sterilize a mason jar or two and place your clean, cut strawberries inside.
Add all the pickle ingredients in a medium pot and bring to a light simmer and whisk until the sugar is dissolved. Turn off the heat and pour over the strawberries. Let the solution cool with the lid off in the refrigerator. Once cooled, close the lid. Keep in the refrigerator, and stays for about 1 week.