Posted by: marthabernie | June 30, 2016


We have lots of strawberries available now and I saw a recipe for pickled ones that caught my fancy.  I first had strawberries in balsamic vinegar as a dessert in a Napa Valley restaurant about 15 years ago.  Since then, I’ve seen them here and there but had never seen a recipe for pickled strawberries.  I tried these and they are great in salads, or just plain out of the jar.  Give this a try!


1 pound ripe but firm strawberries

1/2 cup plus 2 tablespoons white balsamic vinegar (can use red wine vinegar or apple cider vinegar as well if you don’t have or can’t find the white balsamic)

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons water

1 sprig fresh rosemary

1/4 vanilla bean

Rinse strawberries well and trim off green leaves and any bruised spots.  Quarter the largest berries, and halve the rest.  Place into a sterilzed quart canning jar with the rosemary sprig and vanilla bean.  In a small pan, combine the vinegar, sugar and water and bring to a boil.  Pour over the strawberries, leaving a little room at the top.  Replace the can lid and ring.  Tighten.  Let cool to room temperature and chill overnight before using.  Keep refrigerated.  Best eaten within a few days.


  1. I can’t wait to make these


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