Photo by Julie Kramer
Pickled Strawberries
Servings: 1 pint
Ingredients
- 1 cup strawberries washed and hulled (halved if large)
- 1 teaspoon whole black peppercorns
- 2 sprigs fresh tarragon or thyme
- ½ cup Champagne vinegar
- 2 tablespoons water
- 4 teaspoons granulated sugar
- 1 teaspoon kosher salt
Instructions
- Place strawberries, peppercorns, and herb sprigs in a sterilized 1-pint canning jar.
- In saucepan, combine vinegar, water, sugar, and salt; bring to a strong simmer and stir just to dissolve the sugar and salt. Let the brine cool to lukewarm (you don’t want to cook the berries with hot brine). Pour it into the jar so the berries are covered or nearly so. Let the pickled strawberries sit in the refrigerator for a day to develop flavors. Keep refrigerated; best used within 2 weeks.
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