Pickled Green Strawberries
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!
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.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)