I recently noticed versions of this recipe popping up around Instagram. At first, I couldn’t believe anyone would pickle something so delightful on its own as a strawberry. But I was wrong! The acid in the vinegar makes the acidity of the strawberries pop, and the peppercorns added a welcome hint of spice.
These have become my new favorite lunch topping for an open-face goat cheese sandwich with a sprinkle of thyme. You can put them together in the morning, and they’ll be ready in time for lunch. (It’s also not a bad idea to serve smaller versions of those sandwiches as appetizers for a summer party, perhaps drizzled with a little honey.)
1 pint strawberries, halved or quartered
⅓ cup white balsamic vinegar
1 tablespoon sugar
1 tablespoon whole peppercorns
Fill a pint Mason jar with the halved or quartered strawberries. Add the vinegar, sugar, a pinch of salt, and peppercorns. Then top with enough boiling water to cover all, and shake gently until the sugar dissolves. Refrigerate for two hours, and they’re ready to eat! (They’ll keep for about two weeks in the fridge before becoming mushy, at which point they can be mixed into yogurt.)
Recipe based on the version at pinchofyum.com/pickled-strawberries.