My friend Jen made some pickled strawberries last year at an event sponsored by Edible Wasatch. It was the first time I’d ever tasted (or even thought of) a pickled strawberry. These are a bit sweeter than those strawberries were. I wanted them that way because I had grand visions of eating the atop crackers smeared with goat and sprinkled with black pepper, or toast (or gluten-free artisan bread), and in salads (like one with cucumbers and quinoa), and on top of panna cotta.
But you know what? I’ve just been eating them cold out of the jar and enjoying every juicy bite. They didn’t last long enough.
Make some. Now.
(That’s all. And you’re welcome.)
Oh, and that delicious pickling liquid is going to be the base of some rockin’ vinaigrettes I plan on making over the next couple of weeks.
- 1 lb. ripe, but firm fresh strawberries
- ½ cup plus 2 Tbsp. white balsamic vinegar (can use red wine vinegar or apple cider vinegar)
- ½ cup plus 2 Tbsp. granulated sugar or evaporated cane juice
- ½ cup plus 2 Tbsp. water
- 1 sprig fresh rosemary
- ¼ vanilla bean (I used one I had in a jar of sugar)
- Rinse strawberries well and trim off green leaves and any bruised spots. Quarter the largest berries, and halve the smaller ones. Place into a sterilized quart canning jar with the rosemary sprig and vanilla bean.
- In a small pan combine the white balsamic vinegar, sugar, and water. Bring to a boil and 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 two weeks.