These quick Pickled Strawberries are a unique and delicious fun new twist on a classic berry that takes minimal effort to prepare. With a sweet and tangy flavor, they are a burst of fruity flavor on toast, yogurt, salads, or even pound cake!
I’m a fan of pickling almost anything. You name it, I may try it! When a friend told me about the Pickled Strawberries she tried, I new I had to make some myself. They’ve become one of my husband and I’s favorites to enjoy when we want something special. Sweet, tangy and unexpected, they’re the perfect topping for toast and crostini, a tasty mix-in for salads, and a fun addition to cheese and charcuterie boards.
Sweet, ripe strawberries meet tart and crisp white balsamic vinegar for a unique, tangy, and satisfying flavor combination. Black peppercorns round it out, and let’s not forget how colorful and pretty they are. These Pickled Strawberries are exciting to eat, and they’re a wonderful gift idea, too. Made with love, just add a gift tag!
If you’re a strawberry lover like we are, try these other berry-filled recipes. We love this kicked-up Strawberry-Jalapeno Salsa and this Sour Cream Strawberry Bundt Cake is always so delicious.
Why You’ll Love This Recipe
- New Use for Strawberries: Strawberries are everyone’s favorite fruit for good reason, but sometimes you want a new way to enjoy them. And pickling them here is a unique and delicious way to use those fresh berries.
- Quick Shortcut Pickle: No sterilizing, boiling or canning needed! This recipe is a quick overnight pickle that happens right in your refrigerator. No fuss!
- Great for Entertaining: Sweet, tangy, unique, and slightly unexpected. These tasty berries are perfect to serve when entertaining, or for a special brunch.
Ingredients
- Strawberries: Sweet and fruity, soon to be transformed! The riper the better, look for berries that are deep red all the way through.
- White Balsamic Vinegar: Slightly sweet, tart, crisp, and mild. Pairs perfectly with the strawberries and creates the perfect pickle.
- Sugar: For sweetness.
- Peppercorns: I like whole, black peppercorns. They add a nice subtle heat and flavor.
- Water: To fill the rest of the jar.
Recommended Tools
How To Make Pickled Strawberries
1. Slice or half your strawberries. Place in a jar. Add the vinegar, sugar, and peppercorns. Fill to the top with water. Secure the lid and gently shake to combine.
2. Place in the refrigerator overnight.
3. The next morning, when these are ready to go. I toasted up some bread, added some goat cheese and topped with the strawberries and a drizzle of the honey, and it was pure perfection!
Expert Tips
- Use Ripe But Firm Strawberries: These will hold their shape the best once pickled. Avoid overly ripe and soft berries, or they’ll fall apart.
- Don’t Skip The Peppercorns: They’re an essential ingredient here and add a subtle heat and depth of flavor that’s so unique.
- Rest Overnight: Let the pickled strawberries sit at least 12 hours, or overnight for the best flavor. It’s worth every minute for the flavors to really meld.
- Use a Glass Jar: They’re non-reactive and won’t absorb any additional flavors or odors, so they’ll store the pickled strawberries well and maintain the best flavor. Use one with a tight-fitting lid.
Serving Pickled Strawberries
There are so many delicious ways to enjoy these strawberries. Here are a few of our favorite ways to serve them.
- In a green salad or grain bowl
- Sliced, on goat cheese toast
- Crostini
- As part of a cheese boards or charcuterie board
- Topping for a flatbread
- Diced, in a salsa
Variations
- Add Herbs: Add fresh basil for a summery twist. Strawberry-basil is a delicious and classic flavor-combination.
- Swap Sugar For Honey: Honey will add a similar sweetness, but with a different depth of flavor.
- Add Vanilla: A splash of vanilla extract turns these strawberries into a dessert-style version.
Storage
Store these pickled strawberries in the same airtight jar you mixed them in, in the refrigerator for up to 1 week. Enjoy them throughout the week, as desired. Just be sure to keep the strawberries submerged in the liquid, otherwise they’ll dry up and go bad quicker.
FAQs
Absolutely. They’re sweet and tangy and a tasty snack to enjoy. Serve them in a salad, on toast or crostini, or as a part of a cheese or charcuterie board for a fun, unique addition.
They have a very delicious, unique flavor. They’re sweet, savory, and tangy, and almost have a pie filling flavoring.
Adding vinegar to strawberries gives them a tangy, acidic flavor. Which is why for pickled strawberries, you want to add in sweetness and other flavorings. Separately, if you submerge strawberries in white vinegar with water, they actually wash and clean them!
More Delicious Fruit Recipes
Pickled Strawberries
Ingredients
Method
- Slice or half your strawberries. Place in a jar. Add the vinegar, sugar, and peppercorns. Fill to the top with water. Secure the lid and gently shake to combine.
- Place in the refrigerator overnight.
- The next morning, when these are ready to go. I toasted up some bread, added some goat cheese and topped with the strawberries and a drizzle of the honey, and it was pure perfection!
Notes
- Store in an airtight glass container in the refrigerator for up to 1 week.
- Just be sure to keep the strawberries submerged in the liquid, otherwise they’ll dry up and go bad quicker.