Fill a quart jar with strawberries; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
Nutrition cannot be accurately calculated for brined foods.