Perfectly ripe strawberries are pickled in a tangy red wine vinegar and black peppercorn brine creating the most wonderful accompaniment to any sandwich, wrap or salad. My Pickled Strawberries burst with flavor. They are subtly sweet and tangy, similar to a good balsamic wine. How delicious!
To make, add 1½ cups of sliced strawberries to a pint-sized glass mason jar with lid, along with ½ cup of red wine vinegar, ¼ cup of cold water, ¼ cup of maple syrup, 1 tablespoon of crushed whole black peppercorns, ½ teaspoon of salt and one bay leaf. Seal the jar, shake and refrigerate for two hours before using. These strawberries will keep for at least one week in the fridge. Expect them to soften a bit overtime.
Pickled Strawberries
Ingredients
- 1½ cups sliced strawberries
- ½ tsp salt
- 1 tbsp whole peppercorns, crushed
- ¼ cup maple syrup
- 1 bay leaf
- ½ cup cold red wine vinegar
- ¼ cup cold water
Instructions
- Add the strawberries and spices to a pint-sized mason jar with lid. Pour the cold vinegar and water over the strawberries, seal and shake to mix.
- Place the strawberries in the refrigerator to pickle for at least two hours. Add to your favorite sandwiches, wraps or salads, or eat straight out of the jar. Yummy!
