Quick Pickled Strawberries
Recipe type: condiment
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Sweet and tart strawberries pickled in balsamic vinegar and infused with rosemary and vanilla.
  • 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)
  1. 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.
  2. 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.
  3. Keep refrigerated. Best eaten within two weeks.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/07/quick-pickled-strawberries.html