Quick Pickled Strawberries Recipes
QUICK-PICKLED STRAWBERRIES
After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
- Strawberries can be pickled 5 days ahead. Keep chilled.
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- Divide the peppercorns between two quart jars. Add a few sprigs of your fresh herb of choice, then pack a few strawberries. Repeat until the jars are full. Set aside.
- Combine the water, vinegar, grated ginger and sugar in a nonreactive saucepan and bring to boil over medium-high heat. Stir to dissolve the sugar completely. Reduce the heat and simmer for 5 minutes.
- Pour the hot pickling liquid over the strawberry filled jars. Let them cool down to room temperature. Place the lids on and refrigerate. Allow at least 12 hours before eating, more to truly allow the flavors to develop.
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