I’m Pickled Pink!
I’m all about pickles, all the ways and all the kinds, but I have to say, I never thought I’d pickle a strawberry! Bright and herbal, they’re a most delicious bite of sweet and sour! These Balsamic and Herb Pickled Strawberries are great in salads, with cheese platters, in cocktails, and maybe even desserts. By the way, you might prefer to enjoy these little gems right out of the jar. They are positively addicting!
It’s the height of strawberry season right now. If you find yourself in a pickle, because you can’t possibly eat all of them, why not pickle ’em? They will keep refrigerated for about a month. When you’ve finished the pickles, the brine makes a great base for your homemade vinaigrette dressing!
My Pickling Passion
If you know me, I don’t need to go on and on about my serious pickle passion. My cat’s name is Mrs. Pickles.
My Quality Control Chief, Mrs. Pickles
I even have a chicken I named Petunia Pickle-Bottom.
I grow masses of cucumbers because I love pickles so much. But, once you start pickling, it’s hard to stop yourself. Making pickles is inexpensive and I think they make a great host/hostess gift too.
I pickle all kinds of vegetables and yes, even eggs but pickling fruit is my new thing! Here are a few of my favorite pickles:
Old Fashioned, Sweet Pickle Relish https://wp.me/p9KEfL-Po
Pickled Pepperoncini Peppers https://wp.me/p9KEfL-2tA
Quick and Easy Pickled Vegetables https://wp.me/p9KEfL-y6
Balsamic and Herb Pickled Strawberries
This recipe works best with the freshest and smallest berries. It’s best to keep the berries whole. If yours are bigger than 1 inch, it’s okay to cut them in half or to quarter them if you only have the super big strawberries. Pickled strawberries stay firmer if they are kept whole.
Choose your favorite herbs. I think these taste great with fresh basil, tarragon or rosemary or thyme.
Wash 1 lb of fresh strawberries and remove any stems or leaves. Wash the herbs as well. Add a few sprigs of fresh herbs first, 2 teaspoons of freshly cracked pepper and then the strawberries to a 1 litre jar or divide evenly between 2, 16 ounce canning jars, set aside.
Into a small saucepan, combine 1 1/4 cup of white balsamic vinegar with 3/4 cup of water and 1/3 of granulated sugar, 1 tablespoon of kosher or sea salt. Heat on high and bring to a boil. Stir until the sugar and salt are completely dissolved. Let the brine cool to room temperature.
Fill the jar or jars with the liquid. Seal the jars, then refrigerate for at least 24 hours before eating them.
Note: When you’re done with the Balsamic and Herb Pickled Strawberries, don’t throw out the brine. It makes a great base for vinaigrette. Just substitute the brine for the vinegar and salt in your favorite recipe.
Enjoy!
Pickles - Balsamic and Herb Pickled Strawberries
Notes
When you're done with the pickles, use the brine as a flavor infused vinegar for your favorite vinaigrette recipe. Just replace the vinegar and salt for the brine left over from the pickles.
Ingredients
- 1 lb fresh strawberries (smallest size you can find)
- 1 1/4 cup white balsamic vinegar
- 3/4 cup water
- 1/3 cup granulated sugar
- 1 Tablespoon sea salt or kosher salt
- 2 teaspoons fresh, coarsely ground black pepper
- 2 sprigs fresh tarragon or rosemary, or 6-7 fresh basil leaves, or 6 sprigs fresh thyme
Instructions
- Wash 1 lb of fresh strawberries and remove any stems or leaves.
- Wash the herbs as well.
- Add a few sprigs of fresh herbs first, and then the strawberries to a 1 litre jar or several smaller canning jars, then top with the freshly ground pepper, set aside.
- Into a small saucepan, combine 1 1/4 cup of balsamic vinegar with 3/4 cup of water and 1/3 cup of granulated sugar, 1 tablespoon of sea salt
- Heat on high and bring to a boil.
- Stir until the sugar and salt are completely dissolved.
- Let the brine cool to room temperature, then fill the jars.
- Seal the jars, then refrigerate for at least 24 hours before enjoying them
Karen Harris https://www.bittersaltysoursweet.com
