Loving strawberries the way I do , I was looking for ways to extend my enjoyment of our brief strawberry season. Pickled strawberries are a perfect solution. It may sound strange at first but pickled strawberries are the perfect balance of sweet and sour! For my pickled recipe I included some lemon rind for taste and red peppercorns for mild heat and a slight pepper taste. Now you must be wondering where I might use some pickled strawberries here is a list of some of my favorite uses:
- chopped into salads
- cocktails, such as sangria or champagne cocktail to name a few
- a favorite salsa recipe
- on top of vanilla ice cream
- mixed with stone fruit as a fruit salad or pie filling
- flavor a wine vinegar
Great creative and enjoy!
From by the bay , enjoy your pickled food memories!
- 1 pound ripe but firm strawberries, hulled, halved if large
- 4 strips lemon peel
- 1½ cups white balsamic vinegar
- ¼ cup natural cane sugar
- 1/2 teaspoon pink peppercorns
- 2 tablespoons sea salt
Remove stems from strawberries. Place strawberries and lemon peel in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, peppercorns, and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. The strawberries will keep 5 days in the refrigerator.