¾ cup strawberries
1 cup water
¼ cup white wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon allspice
1. Pack strawberries in a jar
2. Add water, vinegar, salt and sugar to hot pan. Let it come to a boil and salt and sugar completely dissolve.
3. Add pepper and allspice to jar.
4. Pour hot liquid over berries, leave ¼ inch of space at the top.
5. Gently push berries down to cover them with hot liquid.
6. When the jar is cool to the touch, place in refrigerator. Contents will be ready in a couple of hours.
If kept refrigerated, the pickled strawberries will last for up to two weeks.
Recipe courtesy of Jane Ward, 2012.
Pickling isn't just for cucumbers anymore.
Jane Ward is reinventing pickling by using an unusual ingredient: fresh strawberries. Ward loves preserving summer fruits towards the end of the season so that she can continue enjoying her favorite flavors throughout the fall and into the winter.
This recipe uses a vinegar-based brine that preserves the strawberries.The vinegar based brine is very easy to make. In a covered pot, bring water, vinegar, salt, and sugar to a boil. Once the liquid comes to a rolling boil, pour it immediately over the seasoned strawberries. It is essential to the pickling process that the liquid doesn't cool too much before entering the jar. The brine and the strawberries need to cool together for the flavors to blend properly. After a few days of being in the refrigerator you will have a delicious sweet and salty treat. If kept refrigerated, these strawberries will last for up to two weeks.
A few ways to customize this recipe is to increase the sweetness of the finished product by using cider vinegar in your brine. Another trick to increasing the overall sweetness is to add a cinnamon stick or vanilla bean to the jar before sealing.
These pickled strawberries are simply beautiful and are a creative variation to the typical ways to prepare strawberries. They truly are the perfect medley of salty, sweet, and tart. Also, this is the perfect gift for anyone and everyone and also makes a wonderful addition to any cheese board.
I love summer fruit, and I've always been a jam maker. I make jam from June, with the first strawberries, all the way through September with plums. And I have quite a lot of jam at home, so I thought I would try something a little different this year with my berries. I'm going to pickle some strawberries.
You may never have heard of pickled strawberries and, quite honestly, I hadn't either until I started reading up on pickling. But I found a way to do it so that you could use these probably within about three days of making them. A pickled strawberry won't last that long, but you make a small amount, they won't stick around very long anyway.
So I start with maybe about, I don't know, a cup, somewhere between one half cup and a cup of strawberries. And I'm just going to put those out on the board. Get rid of that jar there because I'm going to move this one over. And what we really are just going to do is start packing these in the jar. And this is one of those hot vinegar brine pickling methods.
And into the pot, I'm going to add a cup of water. That's already hot, that pan. I want to get it boiling really fast. And this is 1/4 cup of white wine vinegar. I'm going to add a tablespoon of salt, kosher salt, and it might sound like a lot of salt, but you want that sort of salty, sweet edge to them, which really makes it distinctive and unusual. And then about a teaspoon of sugar is going to go in there too. We'll cover that up, we're just going to put the heat up to high, and let that sugar and salt dissolve, come to a boil, and then we'll pour it over the strawberries.
In the meantime, though, what I want to do is season the berries in the jar. And I've picked a couple of things that I like, but you can try whatever you like. I've got a little black pepper, just to add that little bit of zesty sort of kick to it, and then I've gone with allspice. It's got a little bit of sweetness, I want to play up the sweetness of the strawberries. You could also use a piece of cinnamon stick, or you could even scrape some vanilla bean or put one half of a vanilla bean in there if you like. Again, these strawberries aren't going to last that long, so it's fine with something like that in there. There you go, but I'm going to choose the allspice. I'm going to shake that down a little bit.
Check our pot. It's starting to boil. I'm going to give that a stir so it melts. Just let that come up to the boil. And then, I'm going to pour the liquid right over the berries. Probably won't be able to fit all the liquid. But we'll pour as much in as we possibly can. All the way up to about 1/4 of an inch from the top.
I'm not going to push too hard because I don't want to damage the berries, but they go in, stems and all. I just want to make sure I've got that submerged, and we're just going to cover that up. It's so easy. If those sit out on the counter until the jar is cool enough to touch, then you can just put it right in the refrigerator. Chilled, they're going to be a little combination of salty, sweet, and tart, and they're going to taste fantastic on a cheese board or on a pate board.
I hope you enjoy this. It's a really nice combination of tart, sweet, and salty, and it's a great way to use the strawberries, if you're tired of making jam.