Easy Pickled Strawberries Recipe & Top Uses
How to pickle strawberries with fresh herbs, peppercorns, ginger and sugar. Ideas and tips on using them.
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Servings: 2 quart jars
Calories: 68kcal
Ingredients
- 2 lbs strawberries ripe, but still firm
- 1 ¾ cups distilled white vinegar
- 1 ½ cups water
- 1 ¼ cups white sugar
- 1 teaspoon gresh grated ginger or a bit more, to taste
- 2 teaspoon black peppercorns
- 10-12 sprigs of thyme*
- 8-10 sprigs basil*
Instructions
- Wash the strawberries and remove the tops. Slice larger ones in half.
- Divide the peppercorns between two quart jars. Add a few sprigs of your fresh herb of choice, then pack a few strawberries. Repeat until the jars are full. Set aside.
- Combine the water, vinegar, grated ginger and sugar in a nonreactive saucepan and bring to boil over medium-high heat. Stir to dissolve the sugar completely. Reduce the heat and simmer for 5 minutes.
- Pour the hot pickling liquid over the strawberry filled jars. Let them cool down to room temperature. Place the lids on and refrigerate. Allow at least 12 hours before eating, more to truly allow the flavors to develop.
Notes
*We typically make one jar with thyme and another with basil. You can substitute with mint or even combine the herbs.
The strawberries will keep for around 3 weeks - refrigerated and tightly sealed.
For tips and ideas on how to use pickled strawberries refer to the body of the post.
Nutrition
Serving: 1g | Calories: 68kcal | Carbohydrates: 16g | Sodium: 2mg | Fiber: 1g | Sugar: 15g
