Description
Whether you’re looking to enhance your charcuterie board, add a zesty element to salads, or experiment with unconventional flavor pairings, these Spicy Pickled Strawberries are a perfect choice. Easily, your new favorite condiment.
Ingredients
Scale
- 1 pound fresh strawberries (rinsed, hauled and halved)
- 1 jalapeño, sliced thin
- 1 to 2 teaspoons whole black peppercorns
- 1 1/2 cups white balsamic vinegar
- 3 tablespoons maple syrup
- 2/3 cup water
- 2 teaspoons salt
Instructions
- Rinse, hull and halve the strawberries.
- In a saucepan, combine the vinegar, water, salt and maple syrup.
- Heat on medium to medium-high until the salt dissolves. Do NOT boil. Stir often to ensure the maple syrup does not burn.
- In a sterile, clean jar, start layering the strawberries with the jalapeño slices and black peppercorns.
- Fill the jar with the pickling liquid and allow to cool.
- Place in fridge for at least an hour.
- ENJOY in your favorite preparation.
Notes
- Stir the pot often to ensure the maple syrup does not stick, or burn.
- Use clean, sterilized jars with tight fitting lids (1 quart or two, 1 pint jars)
- Pickled strawberries can be used within an hour after placing in fridge.
- The longer the strawberries pickle, the more pronounced the flavor.
- Use leftover vinegar to make a quick strawberry vinaigrette.
- See post for more tips and substitutions.
- Do NOT substitute white balsamic with traditional balsamic vinegar.
- Prep Time: 7 minutes
- Cook Time: 1 hour, 3 minutes
- Category: Condiment
- Method: Easy
- Cuisine: American