Fresh strawberries are pickled in balsamic and rice vinegar, ginger, and spices like cinnamon and star anise. Packed in mason jars, these strawberries need just a day or two in the fridge to develop their full flavor.
Pickled strawberries might sound unusual, but they’re a fantastic way to preserve the awesome flavor of strawberries while adding a fun twist. Here, fresh strawberries are combined with balsamic vinegar, rice vinegar, and spices like cinnamon and star anise. The balance of sweet and acidic makes these pickled berries perfect for a delicious cheese board or in a salad.
The process is simple: after simmering vinegars with sugar, spices, and a touch of ginger, the hot brine is poured over strawberries and fresh mint in a mason jar. Let the mixture cool before sealing and refrigerating. In just 24 hours, the strawberries absorb the flavors and transform into a fabulous condiment. 
How to Make Pickled Strawberries
1. Prepare the Vinegar Brine
- In a medium saucepan, combine the balsamic vinegar, rice vinegar, water, sugar, star anise, clove, cinnamon stick, and salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar completely.
- Once it reaches a simmer, allow it to cook for 2-3 minutes, then remove from heat.
2. Prepare the Jar with Strawberries and Aromatics
- Place the grated ginger, halved strawberries, and mint leaves into a clean, pint-sized mason jar. Pack the ingredients evenly but avoid crushing the strawberries to retain their shape.
3. Pour the Brine
- Carefully pour the hot vinegar brine over the strawberries and aromatics in the jar, filling it until the strawberries are completely submerged. Ensure the brine covers the strawberries fully to prevent exposure to air, which could affect the pickling.
4. Seal and Refrigerate
- Allow the jar to cool to lukewarm temperature before sealing with a tight-fitting lid.
- Once sealed, place the jar in the refrigerator and allow it to sit for at least 24 hours to develop flavors. For best results, let the strawberries pickle for 2-3 days before serving.
Recipe Notes
- Storage: These pickled strawberries can be stored in the refrigerator for up to 2 weeks. They are best eaten within the first week for optimal freshness.
- Jar Choice: Using a pint-sized mason jar is ideal for this amount, but you can adjust the jar size depending on the quantity.
- Serving Suggestions: Pickled strawberries are delicious as a topping for salads, cheese boards, or even served with grilled meats for a sweet and tangy contrast.
Pickled Strawberries
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
Fresh strawberries are pickled in balsamic and rice vinegar, ginger, and spices like cinnamon and star anise. Packed in mason jars, these strawberries need just a day or two in the fridge to develop their full flavor.
Ingredients
400g (14 oz) fresh strawberries, hulled and halved
2 inches (5 cm) fresh ginger, grated
150 ml (2/3 cup) balsamic vinegar
50 ml (1/4 cup) rice vinegar
1/2 cup (120 ml) water
2 star anise
1 whole clove
1 cinnamon stick
A few sprigs of fresh mint leaves
1/2 cup (100g) granulated sugar
A pinch of salt
Instructions
1. Prepare the Vinegar Brine
In a medium saucepan, combine the balsamic vinegar, rice vinegar, water, sugar, star anise, clove, cinnamon stick, and salt.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar completely.
Once it reaches a simmer, allow it to cook for 2-3 minutes, then remove from heat.
2. Prepare the Jar with Strawberries and Aromatics
Place the grated ginger, halved strawberries, and mint leaves into a clean, pint-sized mason jar. Pack the ingredients evenly but avoid crushing the strawberries to retain their shape.
3. Pour the Brine
Carefully pour the hot vinegar brine over the strawberries and aromatics in the jar, filling it until the strawberries are completely submerged. Ensure the brine covers the strawberries fully to prevent exposure to air, which could affect the pickling.
4. Seal and Refrigerate
Allow the jar to cool to lukewarm temperature before sealing with a tight-fitting lid.
Once sealed, place the jar in the refrigerator and allow it to sit for at least 24 hours to develop flavors. For best results, let the strawberries pickle for 2-3 days before serving.
Notes
Storage: These pickled strawberries can be stored in the refrigerator for up to 2 weeks. They are best eaten within the first week for optimal freshness.
Jar Choice: Using a pint-sized mason jar is ideal for this amount, but you can adjust the jar size depending on the quantity.
Serving Suggestions: Pickled strawberries are delicious as a topping for salads, cheese boards, or even served with grilled meats for a sweet and tangy contrast.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side
This was actually such a great recipe, I’m going to make it again for my holiday table!
I loved these! Easy to make and bursting with flavor. In response to the previous two
star rating: infusing pickling elements takes time no matter the ingredients, so why give this recipe a poor review??
I love pickling and this was such a fun twist on traditional recipes. Definitely making again!
I added these to a charcuterie board with goat cheese and brie, and they were totally a huge hit. The best part? They’re so easy to make. Just a quick simmer of the brine, pour it over the strawberries, and into the fridge they go. Game changer!!
I was looking for a way to use extra strawberries—this was perfect. Great in salads! Really surprising!
Oh, I LOVE pickled strawberries, and these are just perfect!
These were fantastic with grilled chicken. Adds just the right amount of sweetness and acidity.