Sweet Pickled Strawberries
Equipment & Tools
1 16-ounce canning jar, ring, and lid
Large bowl
Knife
Cutting board
Strainer
Saucepan
Measuring cups and spoons
Wooden spoon
Wide-mouth funnel
Towel
Ingredients
Produce:
1 lb strawberries
Additional:
¾ cup apple cider vinegar
½ cup water
⅛ cup sugar
1 tablespoon honey
½ teaspoon kosher salt
1 cinnamon stick
3 whole black peppercorns
2—3 strips of orange peel
1 sprig fresh thyme
Recipe Notes
Sweet Pickled Strawberries offer a vibrant balance of summer sweetness and tangy depth. Fresh strawberries are steeped in a lightly-spiced vinegar brine, transforming them into something unexpected. This recipe captures the essence of berry season while introducing a twist that elevates the fruit beyond the dessert table.
Sweet Pickled Strawberries are delicious alongside soft cheeses, tucked into sandwiches, or spooned over grilled meats and vegetables.
While pickling is traditionally associated with vegetables, fruit takes beautifully to the process—especially berries.
Step-by-Step Process
Yield: Approximately 1 16-ounce jar
Total steps: 13
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Bathe and rinse your strawberries. Put your strawberries in a large bowl. Fill your bowl to the very top with cool water. Your bowl should be large enough to leave 1—2 inches of water sitting above your strawberries. Begin to gently sift through your strawberries with your fingers. You’ll notice loose stems, leaves, and debris begin to float to the top. Remove the excess debris, and transfer your strawberries into a strainer. Rinse your strawberries.
Hull your strawberries. In other words, remove the leafy cap (the calyx) from each strawberry. View a step-by-step tutorial by Bon Appétit here.
Cut your strawberries into halves, if smaller, and quarters, if larger.
Rinse once more, and place in your jar.
Prepare your brine. Add your apple cider vinegar, water, sugar, honey, canning salt, and all herbs, spices, and citrus to your saucepan. Heat on low to medium until your sugar and salt have completely dissolved. Slowly stir with your wooden spoon. This may take 3—5 minutes. Do not boil.
Carefully set aside your cinnamon stick and orange peel.
Pickle your strawberries. Carefully pour or ladle your brine into your jar. Allow your funnel to assist you. Fill to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar. Make sure your brine completely covers your strawberries.
Slide your cinnamon stick and orange peel into your jar, along the side of the jar.
Tidy your jar. Wipe your jar clean, especially the rim, with a warm, damp towel.
Add your lid and ring. Tighten.
Refrigerate. Place your jar in your refrigerator to allow your strawberries to pickle completely. Wait 24 hours before opening and enjoying.