Pickled Strawberries

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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!

Maryann

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Pickled Strawberries

Ingredients

  • 1 pound ripe but firm strawberries, hulled, halved if large
  • 4 strips lemon peel
  • cups white balsamic vinegar
  • ¼ cup natural cane sugar
  • 1/2 teaspoon pink peppercorns
  • 2 tablespoons sea salt

Directions

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.

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