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!
QUICK PICKLED STRAWBERRIES
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.