This is really a quick recipe, but what prolongs the misery is the waiting time, waiting for the flavours of cinnamon, star anise and brown sugar to amalgamate with the sweetness of strawberries and sour balsamic vinegar.
By Jehanne Ali
Just when I thought that I am out of wit for more blog posts for you, the Hubby surprised me with a text message one morning, just shortly after he dropped me off to work.
“Do you think you can pickle some strawberries for me?’
I nearly fell off my chair, as he hardly asks for anything remotely sweet as we all already knew, and these days he knows better to just acquiesce whatever that is served on the table!
“Only if you buy me the stuff”.
Came my snorty reply, though secretly I am impressed with his choice.
- 400g strawberries
- 2 inch grated ginger
- 150ml balsamic vinegar
- 50ml rice vinegar
- ½ cup water
- 2 star anise
- 1 clove
- 1 cinnamon stick
- Few sprigs mint leaves
- ½ cup sugar
- a pinch of salt
- Boil the balsamic vinegar, with rice vinegar, sugar, water, spices and salt until simmering point.
- Arrange the grated ginger, strawberries and mint leaves in mason jars.
- Pour the hot vinegar until full.
- Once lukewarm, close the lid and refrigerate overnight or over couple of days before serving.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.