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
Units
Scale
- 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