If you did not see yesterday’s recipe for quick pickled strawberries, have a look. The flavor is amazing and when the strawberries are gone, the pickling “brine” can be used as a great base for a light, fruity salad dressing.
In the meantime, here is one more recipe for pickled strawberries which uses less sugar and more vinegar. Have not tried this one yet but thought I would post it while strawberries are in season.
QUICK PICKLED STRAWBERRIES – A Second Recipe
1 pound ripe but firm strawberries, hulled, halved or quartered if large
1-1/2 cups white balsamic vinegar
1/4 cup sugar
2 tablespoons kosher salt
Place strawberries in a one quart heatproof jar. Bring vinegar, sugar, salt and 2/3 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.
Strawberries can be pickled up to 5 days ahead, keep chilled.
PS. I put about half a cup of the strawberries from yesterday’s recipe in the middle of half a cantaloupe this morning and it was WONDERFUL! They are also recommended for a spinach strawberry salad, muddled with mint and gin, soda and lime for a refreshing cocktail; spooned over ice cream for a sundae; blended into a gazpacho; used as a garnish to raw oysters, and added to salsa for fish tacos. The possibilities are endless!