Pickled Strawberries
Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic, sugar and sea salt! This recipe yields one (32 ounce) jar.
Equipment
- 32 ounce Le Parfait Jars set of 4
Ingredients
- 2 pounds strawberries washed and patted dry
- 1 tablespoon sugar
- 1 tablespoons sea salt
- 1½ cups white balsamic vinegar
- 1/2 cup water
Instructions
- In a heavy bottom skillet, add the sugar, salt, vinegar and water. Heat on low to medium-low, stirring until the sugar and salt dissolve.
- Meanwhile, remove and discard the leafy green parts of each strawberry. Quarter large strawberries, halve medium and leave small strawberries whole.
- Fill a 32 ounce jar with the strawberries.
- Pour the pickling liquid over top and allow to cool down to room temperature before sealing and refrigerating.
- Allow the strawberries to pickle for 24 hours before enjoying.
Notes
As they cool, you'll notice the strawberries will shrink, thus giving you more room to add the few strawberries that might not have fit in the jar the first time. These pickled strawberries can last up to 1 month. If looking for canning instructions or directions, follow the USDA guidelines.
Nutrition
Serving: 2eablespoons | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 221mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg