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: 20 minutes
- Yield: Makes 1 jar 1x
- Diet: Omnivore, Gluten-Free
Description
Sweet and tangy pickled strawberries, perfect for a summer picnic or a unique side dish. Easy to make ahead, these vibrant berries are bursting with flavor.
Ingredients
- 14 oz (400 g) fresh strawberries
- 2 inches (5 cm) fresh ginger
- 2/3 cup (150 ml) balsamic vinegar
- 1/4 cup (50 ml) rice vinegar
- 1/2 cup (120 ml) water
- 2 star anise
- 1 whole clove
- 1 cinnamon stick
- A few sprigs fresh mint leaves
- 1/2 cup (100 g) granulated sugar
- A pinch of salt
Instructions
- Prepare the Vinegar Brine
- In a medium saucepan, combine 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. Simmer for 2-3 minutes, then remove from heat.
- Prepare the Jar with Strawberries and Aromatics
- Place grated ginger, halved strawberries, and mint leaves into a clean pint-sized mason jar. Pack ingredients evenly without crushing the strawberries.
- Pour the Brine
- Carefully pour the hot vinegar brine over the strawberries and aromatics, ensuring the strawberries are fully submerged to prevent air exposure.
- Seal and Refrigerate
- Allow the jar to cool to lukewarm temperature before sealing with a tight-fitting lid. Refrigerate for at least 24 hours, or 2-3 days for best flavor.
Notes
- For a spicier kick, add a small red chili pepper to the brine.
- Use a variety of strawberries for a more complex flavor profile.
- Store pickled strawberries in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 20
- Sodium: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What type of vinegar works best for pickling strawberries?
White wine vinegar or apple cider vinegar are both good options. White wine vinegar keeps the strawberries’ color brighter, while apple cider vinegar adds a slightly fruity note that pairs well with the berries. 
How long do pickled strawberries need to sit before they’re ready to eat?
They are ready in as little as 30 minutes for a light pickle, but letting them sit in the brine for a few hours develops more flavor. If you want a stronger pickle, refrigerate them overnight.
What should I serve pickled strawberries with?
They work well on cheese boards alongside creamy cheeses, as a topping for grilled meats, or spooned over yogurt or ice cream. The sweet-tart brine also makes a good base for a vinaigrette.
These were fantastic with grilled chicken. Adds just the right amount of sweetness and acidity.
Oh, I LOVE pickled strawberries, and these are just perfect!
I was looking for a way to use extra strawberries—this was perfect. Great in salads! Really surprising!
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 love pickling and this was such a fun twist on traditional recipes. Definitely making again!
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??
This was actually such a great recipe, I’m going to make it again for my holiday table!