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Pickled strawberries are not your average pickle. These sweet and tangy berries add a cheerful pop of color and a burst of flavor to cheese boards, cocktails, salads, and more.
Table of Contents
When it comes to pickled strawberries, there’s one initial rule to keep: don’t knock it ’til you try it!
I get it. When you hear “pickle,” your mind probably goes straight to tart cucumbers floating in brine. But pickled strawberries are in a league of their own.
They’re sweet and soaked in a light vinegar brine that brings out the best of berry season.
Every spring, after picking strawberries at our local farm, I always set some aside for canned strawberry jam, sourdough strawberry cake, strawberry ice cream, and sourdough strawberry shortcake.
And though those classic recipes remind me of childhood and old-fashioned summers, sometimes I want a less sugary strawberry treat.
Pickled strawberries are perfect for cheese boards, salads, or even a cocktail garnish. They capture the season in a whole new way.
Why You’ll Love This Recipe
Seasonal Flavor: Pickled strawberries are a unique and delicious way to enjoy spring and summer flavors.
Small-Batch: This recipe is great for small batches. There’s no need for large harvests or bulk orders. Just a pound of strawberries will do. But if I have a bunch of berries, I also like to make freeze-dried strawberries.
Versatile: Pickled strawberries are delicious on salads, cottage cheese, sandwiches, pancakes, and just about anything else! They are a great side that adds a sweet-tart bite to your favorite foods.
Quick & Easy: This easy recipe takes just a few minutes of hands-on time, and they will be ready to eat in just two hours.
Ingredients
Strawberries: Use fresh, just-ripe strawberries. If they are overripe, they will get mushy while pickling.
Vinegar: I use white wine vinegar because I always have it on hand. But you can also use champagne vinegar or white balsamic vinegar.
Sugar: Use regular, white granulated sugar.
Peppercorns: The peppercorns add a lovely hint of flavor to the strawberries. You can even use the whole peppercorn when you serve the berries.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Mason Jar: I prefer a pint-sized mason jar for pickled strawberries. If you want to use a quart jar, double the ingredients.
Lid: Use an airtight lid. I like to use reusable mason jar lids and save my canning lids for long-term storage.
Funnel: A food-safe funnel is optional, but it prevents mess while pouring the bring over the strawberries.
Step-by-Step Instructions
Step 1: Place the hulled and halved strawberries in a pint-sized jar.
You don’t want to smash the strawberries in there, but make sure you have enough to fill the jar.
Step 2: In a small bowl, combine the white wine vinegar, sugar, peppercorns, and salt. Stir thoroughly until the ingredients are combined.
Make sure no sugar is clumped together or stuck to the bottom of the bowl.
Step 3: Pour the vinegar mixture into the jar.
Step 4: Top off the jar with water until the strawberries are covered.
Place an airtight lid on the jar and gently shake it to combine the ingredients and wiggle the peppercorns throughout.
Step 5: Place in the refrigerator for at least 2 hours. But I prefer the flavor after they have chilled for 12-24 hours.
Use them up within a few days, but they will last up to 2 weeks. The longer they sit, the more the color and texture will change.
Tips for Success
- Slice the strawberries evenly to have a consistent pickled flavor in each bite.
- To prevent spoilage, keep the strawberries fully submerged in brine. Press down with a clean spoon or a weight if needed.
- Don’t forget to label and date the jar so you can track how long the strawberries have been pickling.
- This is a form of short-term food preservation, so try to use them up quickly. But if you are in the mood for a canning project, try candied jalapeños and pinto beans.
How To Serve Pickled Strawberries
Toast: My favorite is smothering sourdough toast with cream cheese and pickled strawberries. Then, I add a little fresh basil from my herb garden and a drizzle of honey.
Chicken Salad: My husband made the most delicious chicken salad with home-canned chicken and chopped pickled strawberries.
Breakfast: Use them to add flavor and color to a bowl of sourdough crepes or a breakfast millet bowl.
Salads: Pickled strawberries are delicious in spinach salads with blue cheese or goat cheese.
Grilled Cheese: Kids and adults will enjoy grilled cheese made with sourdough sandwich bread and pickled strawberries. This is a good way to use fresh-milled sandwich bread, too.
Charcuterie: Pickled strawberries make a great addition to a spring or summer charcuterie board.
FAQs
No, this is a refrigerator pickle. The acid and sugar preserve them short-term, but they’re not tested for safe canning.
They will last up to two weeks in the fridge, but for the best flavor and texture, I recommend eating them within 48 hours.
Fresh strawberries are best, but you can always try thawed whole or sliced berries. I haven’t tested it, but my hunch is they will be a little mushy.
Let’s Connect!
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Pickled Strawberries
Equipment
- 1 Mason Jar
Ingredients
- 1 pound strawberries (or enough to fit in the jar), hulled and halved
- 1/3 cup white wine vinegar
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon peppercorns
- pinch of salt
- water
Instructions
- Place the hulled and halved strawberries in a pint-sized jar. You don't want to smash the strawberries in there, but make sure you have enough to fill the jar.1 pound strawberries (or enough to fit in the jar)
- In a small bowl, combine the white wine vinegar, sugar, peppercorns, and salt. Stir thoroughly until the ingredients are combined. Make sure no sugar is clumped together or stuck to the bottom of the bowl.1/3 cup white wine vinegar, 1 1/2 tablespoon granulated sugar, 1 tablespoon peppercorns, pinch of salt
- Pour the vinegar mixture into the jar. I like to use a food-safe funnel for this, but that's optional.
- Top off the jar with water until the strawberries are covered.water
- Place an airtight lid on the jar and gently shake it to combine the ingredients and wiggle the peppercorns throughout.
- Place in the refrigerator for at least 2 hours. But I prefer the flavor after they have chilled for 12-24 hours. I try to use them up within a few days, but they will last up to 2 weeks. The longer they sit, the more the color and texture will change.
Notes
- Slice the strawberries evenly to have a consistent pickled flavor in each bite.
- To prevent spoilage, keep the strawberries fully submerged in brine. Press down with a clean spoon or a weight if needed.
- Don’t forget to label and date the jar so you can track how long the strawberries have been pickling.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
My husband and I really loved these pickled strawberries chopped up in chicken salad!