Pickling isn't just for cucumbers anymore! You can reinvent pickling by using unusual ingredients, such as strawberries. Preserving summer fruits towards the end of the season allows you to continue enjoying your favorite flavors throughout the fall and into the winter. This recipe uses a vinegar-based brine that preserves the strawberries. The vinegar based brine is very easy to make. After a few days in the refrigerator you will have a delicious sweet and salty treat. If kept refrigerated, these strawberries will last for up to two weeks. Eat them straight out of the jar, or enjoy them in salads and sandwiches, on ice cream and appetizers or along side a cheese platter. Your options for using pickled strawberries are endless, ENJOY!
MAKES 1 [24 oz.] JAR
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 2 tsp. kosher salt
- 1 cup water
- 1 lb strawberries
- 2 fresh rosemary sprigs
- 24-oz. jar with lid
PICKLE FRUIT BRINE
- Bring vinegar, sugar, salt and water to a boil in a medium saucepan over high heat.
- Remove from heat.
- Cool completely (about 1 hour) stirring occasionally.
- Place 1lb. fresh strawberries and 2 fresh rosemary sprigs in a 24-oz. jar with tight-fitting lid.
- Pour brine over strawberries; seal jar and chill 1 to 12 hours.
- Store in refrigerator up to 2 week.
THE DOMESTIC CURATOR