Quick Pickled Strawberries

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Pickled strawberries, courtesy of Central Farm Markets.

Pickled strawberries, courtesy of Central Farm Markets.

A Tangy Way to Preserve Sun-Ripened Berries

Recipe from Central Farm Markets

Pickled Strawberries

Spring strawberries are abundant right now, but won't last long. One way to save the enjoyment of a ripe batch is to pickle them. Yes, pickle.

Pickled strawberries are so versatile. They make a lovely accompaniment to a charcuterie board, a perky decoration for a summer cocktail or as an addition to a fresh spinach salad. They also taste great on a soft cheese or as an ice cream topping.

Pickled, strawberries have a salty, sweet taste, yet their juicy strawberry taste comes through in a big way. Best part, they will keep in the refrigerator for a month, if you don't eat them all first!

INGREDIENTS

  • 2 pounds fresh strawberries, washed and hulled

  • 1 tablespoon sugar

  • 1 tablespoon sea salt

  • 1 1/2 cups white balsamic vinegar

  • 1/2 cup water

INSTRUCTIONS

In a heavy skillet or pan, add the sugar, salt, vinegar and water. Over low to medium-low heat, stirr until the sugar and salt dissolve.

To prepare the strawberries, remove and discard the green parts of each strawberry. Quarter the largest strawberries, halve the medium ones and leave small strawberries whole. Fill a 32-ounce mason jar with the strawberries.

Pour the pickling liquid over top and allow it to cool down to room temperature. You may notice some strawberry “shrinkage,” so if you have a few extra now is the time to add them before you seal and refrigerate. Allow the strawberries to marinate for at least 1 day before enjoying. They will keep in the refrigerator for up to a month.