Pickled Strawberries
makes 1 pint
1 cup strawberries, washed and hulled (halved if large)
½ cup Champagne vinegar
2 Tbsp. water
4 tsp. granulated sugar
1 tsp. Kosher salt
1 tsp. whole black peppercorns
2 sprigs fresh tarragon or thyme
Place strawberries, peppercorns, and herb sprigs in a sterilized 1-pint canning jar.
In a saucepan, combine vinegar, water, sugar, and salt; bring to a strong simmer and stir just to dissolve the sugar and salt. Let the brine cool to lukewarm (you don’t want to cook the berries with hot brine). Pour it into the jar so berries are covered or nearly so. Let pickled strawberries sit in the refrigerator for a day to develop flavors. Keep refrigerated, best used within 2 weeks.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
