Posted by: marthabernie | July 1, 2016

More on Pickled Strawberries

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.


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!


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