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Spicy Pickled Strawberries in a tall bar jar with sliced jalapeño, black peppercorns and liquid.

Spicy Pickled Strawberries


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.


  • 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


  1. Rinse, hull and halve the strawberries.
  2. In a saucepan, combine the vinegar, water, salt and maple syrup.
  3. Heat on medium to medium-high until the salt dissolves. Do NOT boil. Stir often to ensure the maple syrup does not burn.
  4. In a sterile, clean jar, start layering the strawberries with the jalapeño slices and black peppercorns.
  5. Fill the jar with the pickling liquid and allow to cool. 
  6. Place in fridge for at least an hour.
  7. ENJOY in your favorite preparation. 


  • 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

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