Food and Recipes Fruits Berries Pickled Strawberries Be the first to rate & review! Sweet-tart Pickled Strawberries brighten up salads, cocktails, and cheese boards. They keep for up to two days in the refrigerator, but we doubt they'll stick around that long—they'll be going, going, gone faster than these fleeting summer days. You can use any fresh berry variety you like. Other options that we recommend include blackberries and raspberries. In fact, why not whip up a berry trifecta and make all three? White distilled vinegar, lemon peel strips, kosher salt, honey, and black peppercorns give the berries an irresistible sweet and spicy kick. You can have a batch of Pickled Strawberries ready to go in as little as 4 hours, with each recipe making a whopping 8 cups. Use clear canning jars to ensure you don't miss out on the stunning color coming from these beauties. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on May 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Rishon Hanners Active Time: 15 mins Chill Time: 4 hrs Total Time: 4 hrs 35 mins Yield: 8 cups Ingredients 2 1/2 cups white distilled vinegar 1 1/3 cup water 2 tablespoons honey 2 teaspoons kosher salt 1 teaspoon black peppercorns 4 (2-inch) lemon peel strips 3 cups ice cubes 8 cups hulled and halved strawberries Directions Stir together white distilled vinegar, water, honey, kosher salt, black peppercorns, and lemon peel strips in a medium saucepan over high. Bring to a boil, stirring often until honey is dissolved. Boil 1 minute. Remove from heat; stir in ice cubes. Cool 20 minutes. Divide fresh strawberries between 2 (1-quart) canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover; refrigerate at least 4 hours or up to 2 days. Chef's Notes This recipe works well different berry types such as blackberries or raspberries. You can even try mixing multiple berries together. Rate it Print