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.
How to Make It
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.