, Gloucester, MA


October 10, 2012

Who needs cucumbers?

Pickling isn’t just for cucumbers anymore. Jane Ward is reinventing pickling by using an unusual ingredient: fresh strawberries. Ward loves preserving summer fruits towards the end of the season so that she can continue enjoying her favorite flavors throughout the fall and into the winter. This recipe uses a vinegar-based brine that preserves the strawberries.The vinegar based brine is very easy to make. In a covered pot, bring water, vinegar, salt, and sugar to a boil. Once the liquid comes to a rolling boil, pour it immediately over the seasoned strawberries. It is essential to the pickling process that the liquid doesn’t cool too much before entering the jar. The brine and the strawberries need to cool together for the flavors to blend properly. After a few days of being in the refrigerator you will have a delicious sweet and salty treat. If kept refrigerated, these strawberries will last for up to two weeks. A few ways to customize this recipe is to increase the sweetness of the finished product by using cider vinegar in your brine. Another trick to increasing the overall sweetness is to add a cinnamon stick or vanilla bean to the jar before sealing. These pickled strawberries are simply beautiful and are a creative variation to the typical ways to prepare strawberries. They truly are the perfect medley of salty, sweet, and tart. Also, this is the perfect gift for anyone and everyone and also makes a wonderful addition to any cheese board.

Pickled Strawberries


3/4 cup strawberries

1 cup water

1/4 cup white wine vinegar

1 tablespoon kosher salt

1 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon allspice


1. Pack strawberries in a jar

2. Add water, vinegar, salt and sugar to hot pan. Let it come to a boil and salt and sugar completely dissolve.

3. Add pepper and allspice to jar.

4. Pour hot liquid over berries, leave ¼ inch of space at the top.

5. Gently push berries down to cover them with hot liquid.

6. When the jar is cool to the touch, place in refrigerator. Contents will be ready in a couple of hours.

If kept refrigerated, the pickled strawberries will last for up to two weeks.


Recipe curtesy of Jane Ward, 2012.

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