Pickled Strawberries

5 from 1 vote

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.

Prep Time5

Chill Time2

Total Time2 5

Course: Sides + Condiments

Cuisine: American

Diet: Gluten Free

Servings: jar

Calories: 110kcal

Author: Rebecca Warfield

Equipment

1 Mason Jar
Lid
Food funnel

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