Pickled Strawberries2018-07-02T16:30:10-04:00

Pickled Strawberries

Presented by Maxim’s 22


  • 1 quart whole small strawberries
  • 3/4 cup great quality red wine vinegar
  • 2 T aged balsamic vinegar
  • 1 T sugar
  • 1 T saba or vin cotto (wine reductions for cooking)
  • 1/2 tsp. fine sea salt
  • 2 tsp. cracked black pepper
  • 1/4 tsp. crushed hot pepper flakes
  • 1/3 cup water


Divide strawberries between two heatproof 1-pint jars with fitted lids. Set aside.

Stir remaining ingredients together in a small saucepan and bring to a simmer. Remove from heat and cool for 2 to 3 minutes.

Pour warm liquid brine over berries and allow to cool to room temperature. Cover and refrigerate at least 3 days or until suited to your taste before using.

NOTE: These strawberries may be stirred into cocktails, served with cheese and crostini, tossed into leafy salads or added to any dish that could benefit from a tartly sweet burst of flavor.

Yields 2 pints   

As seen in the Summer/Fall 2018 Issue

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