Pickled strawberries add a refreshing tang to a cheese or charcuterie plate, brighten a salad, and pair beautifully with a cocktail.
Place washed green strawberries in clean jars (see notes above). In a saucepan, heat vinegar, water, sugar, and salt. Gently simmer until the sugar and salt dissolve. Cool and pour over berries.
Green Strawberries
Green strawberries are the latest restaurant trend; surprisingly, they’re one of the easiest things you can pickle at home. The little leaves that top most strawberry plants are edible and make for a gorgeous garnish if you pick them right when the berries are young, but they can also be picked once the fruit is just beginning to ripen and enjoyed as a sweet and crunchy snack or dessert ingredient.
Green Strawberries are typically sold at farmers’ markets and u-pick farms as they’re less developed and more tart than their red counterparts. They’ve been used as an unexpected flavor component in savory dishes, like an eye-catching element on charcuterie plates, added to salads, and even stirred into ceviche. Their tartness is a nice balance to the rich meats and fish often served at restaurants, and they can be charred or steeped in spices to create unique culinary preparations.
If you’ve been hesitant to try them, don’t be! Not only are they super easy to pickle, but they’re delicious as a savory accompaniment. Serve them with cheese and charcuterie, on top of sandwiches and in spicy salads, or simply with cream as an elegant dessert topping or garnish.
To make a batch of these tasty green strawberry pickles, wash and dry your strawberries. Remove the stems and add them to a pint jar that’s big enough to hold all your berries, ensuring there’s about an inch of space at the top. Pour the cooled vinegar mixture over the strawberries, sealing the lid. Then, shake the jar to ensure all the berries are covered with liquid. Please leave it to cool and refrigerate until the berries are completely pickled, which shouldn’t take about 12 hours.
Once the berries are pickled, they’ll keep them in the fridge for about a week or more, though their shelf life will depend on how tightly the jar is sealed. Make sure to use them quickly after they’ve been pickled since the berries will begin to ferment if kept longer than necessary.
White Strawberries
Until recently, white strawberries were rare, relegated to high-end restaurant menus and fancy fruit markets. But you can now find these elusive beauties in supermarkets like Aldi, where you can pick up a box for just $4.49. That’s much less than you’d expect to spend on a strawberry but about the same price as a traditional red strawberry.
White strawberries begin as pea-sized green berries that turn white when fully ripe. They lack the protein Fragaria allergen A1 (Frag A 1) that turns regular strawberries red; growers have genetically engineered them to be white by eliminating this gene. Although they look very similar to their red counterparts, the difference is more than aesthetics. White strawberries have a sweeter, more candy-like flavor with a soft, dense texture and easily bruised skin that may appear pink outside.
A popular variety is the White Jewel, grown in Japan and has a sweet, delicate flavor comparable to pineapple. Another is the Fragaria chiloensis x ananassa hybrid, Keoki, which has a unique pine-like flavor and is more affordable than the expensive White Jewel varieties.
Strawberries are rich in vitamin C, potassium, and manganese; they have a low sodium content and no fat, cholesterol, or calories. They also have antioxidants and are an excellent source of dietary fiber. They’re thought to be good for fighting stress, aiding in weight loss, lowering blood pressure, and reducing the risk of heart disease.
Place the berries in a large glass jar or bowl to make these pickles. Juice the lemon, reserving the lemon halves, and put the seeds in a clean cheesecloth bag along with the peppercorns, allspice berries, and bay leaves. Add the juice, spices, and salt to a nonreactive saucepot and bring it to a temperature below boiling (220o on a candy thermometer). Pour the mixture over the berries and cover. Let the pickles sit for 12 hours. The next day, strain out the fruit and transfer it to a fresh glass jar. Cover and refrigerate.
Pickled Strawberries Recipe
The short ingredient list of this strawberry pickling recipe makes it an incredibly simple and versatile option for all your strawberry needs. It will add a fresh and bright flavor to any salad, sandwich, or appetizer. It also pairs beautifully with meats and cheeses for a more elevated charcuterie or cheeseboard experience. The subtle spice and floral notes from the pink peppercorns and rose petals are delightful.
This quick refrigerator pickling method allows you to play around with the flavors more than traditional canning methods allow. You can play with the ratios and ingredients to create unique pickled strawberry recipes. While the technique is very easy, following all safety precautions and visually inspecting each jar for any signs of spoilage before consuming is important.
To begin making this easy strawberry pickling recipe, hull and slice the strawberries into roughly the same size. Combine the water, vinegar, and sugar in a medium pot. Bring to a light simmer and stir until the sugar dissolves.
Remove the pot from the heat and carefully pour it over the strawberries. You want the strawberries completely submerged, but leave a little headspace at the top of each jar for expansion. Press the berries gently down with a spatula to help them stay submerged.
Let the jars cool, and then refrigerate them. The strawberries will be ready to eat as soon as 24 hours after they have been sealed, but the longer they marinate, the more their flavors will develop.
Sweet and tangy, these pickled strawberries will pair perfectly with any green salad. They will add color and flavor, and their vibrant hue will impress your guests. They are a delicious addition to charcuterie and cheese boards, and their spiciness will pair well with any grilled meats. They are also great for dressing up your favorite cocktails and mocktails. This versatile strawberry pickling recipe is an ideal way to use a bumper crop of strawberries and play with new flavor combinations.
Sweet Pickled Strawberries
A delightful tangy twist to this beloved summertime fruit, these quick pickled strawberries are a simple addition to savory or sweet dishes. They’re perfect for elevating a cheese board, making a refreshing salad dressing, or creating an unexpected twist to desserts such as Eton mess.
The recipe is easy to follow and only requires a few basic ingredients. For a milder and fruity taste, you can customize the flavor profiles by experimenting with different vinegar, such as dark or white balsamic vinegar or apple cider vinegar. Adding spices like ginger, cinnamon, or star anise can also add subtle variations in flavor to the final pickled strawberries.
To make this version of the quick pickled strawberry recipe, clean and sterilize two wide-mouth quart glass jars and set aside. In a nonreactive saucepan, combine the water, sugar, vinegar, and ginger, bring to a light simmer, and stir until the sugar is completely dissolved. Pour the hot pickling solution over the berries, leaving some head space at the top. Top with a sprinkle of black peppercorns and thyme, then pack in the strawberries until the jars are full.
Close the jars and cool to room temperature before placing them in the refrigerator. Keep for up to one week.
The simplest way to enjoy these strawberries is on their own, but they are also fabulous for topping a grilled pork roast with rosemary and thyme butter. The tangy strawberries complement the rich flavors of the meat perfectly.
Spicy pickled strawberries also add a zesty component to charcuterie and cheese boards, creating a delectable contrast of textures and flavors. They are also excellent as a garnish for cocktails or an unconventional accompaniment to creamy desserts such as Eton mess and ice cream.
While pickled strawberries can last several weeks in the refrigerator, they can begin to lose their color and texture with prolonged exposure to the air, so it is important to store them in a dark place where they won’t be exposed to light or extreme heat. It is also a good idea to occasionally sample the pickled strawberries for signs of spoilage, such as mold growth or unpleasant odors, and discard any batches that exhibit these signs.
