I know when you think of strawberries, it's of the sweet berry we all know and love and not of something sour or pickled. But that's the fun of summer and the abundance of fruit that's available. We can try new things, like pickling strawberries! And they're great for adding into lots of summery dishes.
To get started, you'll need to make the pickling liquid. It's really simple:
Pickled Strawberries
- Combine 1/2 cup apple cider vinegar, 1/4 cup white vinegar, 2 Tablespoons granulated sugar, and 1/4 teaspoon salt in a small saucepan.
- Heat and stir until sugar is dissolved.
- Once the mixture comes to a full boil, remove from heat and cool to room temperature.
- While vinegar is cooling, add small whole strawberries (that have been washed and had stems removed) to a jar.
- Pour cooled vinegar solution over the strawberries.
- Cover and refrigerate for a few hours or overnight.
To use, add whole berries to a cheese plate, sliced berries to a summery rice pilaf salad, or to a green salad that could use a little kick.
Notes:
- Make sure your vinegar solution is cool before using, as warm vinegar will make the strawberries soft and not very appealing.
- The berries should be subtley pickled, not overly so. Plan on using the berries right away after pickling.
- Pickled items are especially good when mixed with items that balance them out. So for example on your cheese plate, in addition to the pickled strawberries, you'd want to have some sweet elements like yellow raisins, apple slices, etc., as well as a mix of textures like soft and crunchy. Same with a salad, maybe the dressing has been sweetened with honey and you've added crunchy nuts and so on.
This is Strawberry Week on my blog! Stay tuned tomorrow for another post all about strawberries. Love, me
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Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.
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