Photo by Alex Lau
After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.
Recipe information
Yield
Makes 1 quart
Ingredients
1 pound ripe but firm strawberries, hulled, halved if large
1 1/2 cups white balsamic vinegar
1/4 cup sugar
2 tablespoons kosher salt
Preparation
Step 1
Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
Do Ahead
Step 2
Strawberries can be pickled 5 days ahead. Keep chilled.
Recipe notes
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