Sweet + Salty Pickled Strawberries
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.
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
If you want to increase the batch size, add the dry spices directly to each jar. For the brine, only heat the vinegars, sugar, and salt. This will make sure every jar has a consistent amount of flavor.
Feel free to use all rice wine vinegar, if you prefer a milder flavor.
Nutrition
Calories: 557kcal | Carbohydrates: 133g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 13994mg | Potassium: 657mg | Fiber: 7g | Sugar: 121g | Vitamin A: 48IU | Vitamin C: 170mg | Calcium: 189mg | Iron: 3mg
Servings: 1 mason jar
Calories: 557kcal