Fill a quart jar with strawberries; set aside.
Pickled cucumbers? How about pickled strawberries? Preserve your fresh strawberries by using our easy method for quick pickling!
Want step-by-step instructions? We've got a how-to you can follow along with!
Servings and Ingredients
|2 c. fresh strawberries, whole|
|1 c. water|
|1 c. Hy-Vee white distilled vinegar|
|1 tbsp. Hy-Vee granulated sugar|
|2 tsp. pickling salt|
|1 (3-inch) stalk lemongrass, thinly sliced|
|1 tbsp. pink peppercorns|
|4 sprig(s) fresh thyme|
Things To Grab
- Quart jar with lid
- Small saucepan
Combine water, vinegar, sugar, and pickling salt in a small saucepan. Add lemongrass, pink peppercorns, and thyme sprigs. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over strawberries in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving or store in the refrigerator for up to 2 weeks.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.