Pickled green strawberries are a delicious, savory way to enjoy underripe strawberries! Learn what green strawberries taste like, and what you can do with them!
I was never a huge fan of pickles growing up. With my childish palate, the bold vinegar tang of pickles felt like too much for me. But I remember specifically the day I changed my mind about pickles. My then-boyfriend (now husband) and I were in our apartment and I said, “Jon… I’m kind of craving pickles right now.” Then I started freaking out. Why? Because I had read online that pickle cravings are common for pregnant women. And I did NOT want to be pregnant! So even though I wanted pickles, I wouldn’t allow myself to eat them, thinking that if I did it would manifest a baby!
Of course, I was not pregnant, and I had just worked myself into a WebMD-fueled panic. With the crisis averted, I finally gave myself free reign to eat pickles. And now I’m hooked!
While cucumbers are the most common choice for pickles, you really can pickle almost anything. Carrots, peppers, onions, asparagus – you name it. But pickling fruit? That may seem a bit weird. Most fruits are too sweet for pickling. But that’s where green strawberries come in.
Green strawberries may seem exotic if you’ve never come across them before, but they’re actually just underripe strawberries. If you grow your own strawberries, or have the ability to go to a farm and pick them, you’ll find green strawberries! All you need to do is pick the strawberries while they’re still white-ish green.
While the green strawberries on their own are sour, the pickling process mellows them out a little, creating a tangy and unique snack. If you’ve never made pickles before, don’t be intimidated! I’ve broken down the recipe and provided suggestions and recommendations in the notes. I hope you enjoy this recipe! :)
GREEN STRAWBERRIES FAQ
Can you eat green strawberries?
Yes! Not all fruits should be eaten when underripe, but green strawberries are perfectly safe to eat.
Are the leaves on the top of strawberries edible?
Yes! The little “hat” of leaves on your strawberries is completely edible.
What do green strawberries taste like?
They taste like very sour strawberries. Try one raw, if you’d like! It’s like nature’s sour patch kids.
What can you do with green strawberries?
This recipe for pickled green strawberries is a great way to use them, but you can also throw them into a smoothie for a little sour kick! Another option would be to mix them with simple syrup for a sweet and sour cocktail.
Pickled Green Strawberries
Equipment
- Pint-size glass jar i.e. small mason jar
Ingredients
- 1/2 Lb Green Strawberries about 2 cups
- 3/4 Cup White Wine Vinegar
- 1/4 Cup Water
- 2 Cloves Garlic smashed
- 1 Tsp Whole Mustard Seeds
- 1 Tsp Black Peppercorns
- 1 Bay Leaf
- 1 Small Chile see notes
- 1 Tbsp Honey
- 1 Tsp Salt
Instructions
- Start by washing and drying your green strawberries. Remove any stems, but keep the leaves on (they're edible!). Place the strawberries in the pint jar, making sure to leave at least 1 inch of space from the top.
- In a saucepot, add the vinegar, water, honey and spices. Bring the brine mixture to a warm enough temperature on the stove where the salt and honey dissolve, whisking a little if necessary. Turn off the heat, and let the brine come to room temperature.
- Once the brine is cooled, pour it over the strawberries in the jar. Make sure all of the fruits are submerged, and that all of the pickling spices make it into the jar with the strawberries.
- Put the jar in the fridge, and let the pickles marinate for at least 1-2 hours, but preferably overnight.
- Enjoy!
Notes
- The pickles will last in the fridge for about 2-3 weeks.
- Be sure to let the brine come to room temperature before pouring over the strawberries. Hot liquid will cook the strawberries a little and leave you with mushy pickles. Cold brine = firm pickles!
- The chile is optional, omit if you don't want any spice!
- If you are using chile, some great options are fresno, serrano, or jalapeño peppers. For more spiciness, keep the seeds on the peppers. For less spice, remove the seeds.
- I recommend white wine vinegar here, but you can also use champagne vinegar. I don't recommend apple cider vinegar because it has more of an assertive taste. But if you like ACV, by all means use it (or a blend of vinegars!).
- If you don't have mustard seeds, just omit them. Don't use bottled mustard - that will make the pickling liquid murky and viscous.
P.S.
For more vegan and vegetarian recipes and meal inspiration, be sure to follow along on Instagram and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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