Quick Pickled Strawberries

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.

Course Side Dish

Cuisine American

Keyword pickled strawberries

Prep Time 10

Total Time 2 10

Servings Pound

Calories 643kcal

Author Tanya

Ingredients

1 cup Water
½ cup Balsamic vinegar
½ cup Granulated sugar
2 teaspoons Kosher salt
1 lb Fresh strawberries rinsed, hulled, and cut in half
4 Basil leaves

Instructions

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.
Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.
Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.
Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

Notes

Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
These pickled strawberries will last in your fridge for up to 1 week.

Nutrition