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.