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Steeped in a salty-sweet mixture of rice wine vinegar, brown sugar, and a hint of spice, these easy pickled strawberries make a special topping for salads, charcuterie boards, and more. This small-batch recipe yields just one jar, perfect for trying something new without overcommitting.
I’ve been making this pickling brine for years, and if you haven’t tried it yet, take this as your sign.
It’s a unique way to preserve fresh fruits and berries, with a flavor profile that’s sweet, salty, tangy, and warmly spiced.
After infusing, the strawberries take on a slightly tender texture that makes them irresistible.
Have extra fresh strawberries? Turn them into this Strawberry Snack Cake with a whipped cream frosting or dehydrate your fresh strawberries into a candy-like treat.
What are Pickled Strawberries?
I know we’re all familiar with dill pickles or bread and butter, but pickled strawberries may be a new one for you! They’re prepared in the same way – by brining fresh strawberries in a hot vinegar mixture.
The berries soak up all that tangy pickling liquid while infusing their natural sweetness and fresh berry flavor.
Serve the berries on charcuterie boards, cheese trays, or salads, and use the brine as a flavorsome dressing.
This recipe uses the sweet and salty pickling brine from my pickled cherry recipe, which is one of the most delicious things I’ve ever tried. It’s sweet, tangy, and layered with spices that bring out the best in fresh summer fruits.
Since strawberries are too delicate to actually water bath can, quick pickling is the perfect way to help keep them fresh for longer while creating a uniquely delicious garnish or condiment.
Why you’ll love this Pickled Strawberry Recipe
- Totally unique flavor profile unlike anything you’ll find at the store
- Makes an extra special gourmet gift or ingredient
- Both the pickled strawberries and brine are packed with flavor
- Not a canning recipe, so no need to worry about water bath canning
- Fun alternative to making strawberry jam or syrup
Ingredients
- Fresh strawberries – In any preservation project, it is vital to use fresh, firm, clean strawberries. Ditch any mushy ones and give them a very thorough wash.
- Rice wine vinegar
- White vinegar – For a little extra punch. Feel free to use all rice vinegar, if preferred.
- Brown sugar
- Kosher salt – It looks like a lot of salt, and it is, but that’s part of what makes these strawberries so good. You need to use a coarse salt, like sea salt or kosher salt.
- Dried spices – Use a mixture of star anise, cinnamon stick, black peppercorns, and Chinese 5 Spice. The flavors all work together and make the strawberries taste complex and sophisticated.
Pro Tip: Save the strawberry tops to make this easy strawberry top infused vinegar. No waste!
How to Make Pickled Strawberries
- Combine vinegars, brown sugar, salt, and spices to a medium saucepan. Heat over medium heat until simmering.
- Meanwhile, destem and slice the strawberries in half and pack into the jar.
- Once bubbling and hot, pour the brine over the strawberries, covering them completely.
- Seal and allow the jar to set at room temperature until cooled, then store in the fridge for up to one month. The flavor will develop as the strawberries sit over time; try to let them infuse for at least one day before eating (if you can wait that long).
Storing Suggestions
For the best flavor, let the strawberries infuse for at least 1-2 days. Store in the fridge and use within a month. If you see any signs of the berries going bad (they look slimy, they start to smell funny), toss them.
Tips & Variations
- Use the freshest berries. You want the freshest, ripest berries. No signs of rot or aging. It’s worth it to pick out the mediocre berries. Get fresh berries from your local farmer’s market for even more flavor.
- Adjust the batch size. If you want to make more than one batch, add the spices directly to the jar to make sure they have the same amount of flavoring.
- Try other fruits and berries. I have a canning recipe for this brine with fresh cherries, and have used it with blueberries, too. Try apricots, firm plums, pluots, nectarines, and more.
How to Serve Salty Pickled Strawberries
These clever little refrigerator pickles can be used in several different ways. I’m partial to using them salads with goat cheese, red onion, and walnuts. You can even use the brine as a dressing!
Or, serve them as a garnish on cheese boards. The salty acidity is a great palate cleanser between different cheeses.
Try serving them on toast over cream cheese or whipped goat cheese for a memorable appetizer.
Related Recipes
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Sweet + Salty Pickled Strawberries
Ingredients
- 2 cups fresh strawberries, destemmed and sliced in halves or quarters
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar, unseasoned
- 1/4 cup white vinegar
- 2 tbsp kosher salt, or coarse sea salt
- 1/2 cinnamon stick
- 1-2 star anise
- 4-5 black peppercorns
- 1/4 tsp Chinese five spice
Instructions
- Combine vinegars, brown sugar, salt, and spices to a medium saucepan. Heat over medium heat until simmering.1/2 cup brown sugar, 1/2 cup rice wine vinegar, 1/4 cup white vinegar, 2 tbsp kosher salt, 1/2 cinnamon stick, 1-2 star anise, 4-5 black peppercorns, 1/4 tsp Chinese five spice
- Meanwhile, destem and slice the strawberries in half and pack into the jar.2 cups fresh strawberries
- Once bubbling and hot, pour the brine over the strawberries, covering them completely.
- Seal and allow the jar to set at room temperature until cooled, then store in the fridge for up to one month. The flavor will develop as the strawberries sit over time; try to let them infuse for at least one day before eating (if you can wait that long).
Notes
Nutrition
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