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

Pickled Strawberries

Ingredients

• 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

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.