Learn how to make white balsamic pickled strawberries at home! Addictive on their own, on top of toasts, in salads, ice cream and mixed into cocktails.
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Pin ItI’ll also be posting a lot new pickled fruit recipes soon! So make sure to visit my pickle recipe page often (I post new pickle recipes on there daily).
Pickled Strawberry Ingredients
- White Balsamic Vinegar: It needs to be white balsamic! Regular balsamic will be way too strong for pickling.
- Strawberries: The fresher the better! Don’t use frozen strawberries or old ‘too soft/overripe’ strawberries.
- Sweetener: White sugar is my favorite.
- Peppercorns: Pink peppercorns are ideal with their more delicate flavor.
- Salt: Pickling salt or kosher salt.
(You may also like: Pickled Green Grapes)
How to Make Balsamic Pickled Strawberries
- Prep the Strawberries. Cut large strawberries in half (otherwise keep them whole). Pack the strawberries into a jar with the pink peppercorns.
- Make the Balsamic Pickling Brine. Whisk the white balsamic vinegar, water, sugar, and salt until dissolved.
- Jar Everything. Pour your balsamic brine over the strawberries, seal, and refrigerate at least 48 hours (best after about a week).
Pickled Strawberries Uses
- Add them to salads: They’re delicious in all salads, but my absolute favorite are in strawberry caprese salads or spinach salads.
- On toast: With goat cheese, cream cheese, ricotta or burrata.
- Eat them as a snack: They’re really, really good on their own as a snack!
- In cocktails: Especially in shrubs, or with any cocktails with gin.
- On ice cream: Just try it! So good.
P.S. If you want more sweet, fruity pickles, take a look at these recipes: https://nurturedhomes.com/pickled-fruit-recipes
Pickle Recipes
Pineapple Cowboy Candy
Pickled Fruit Recipes
Pickled Green Grapes
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Pin ItBalsamic Pickled Strawberries
Learn how to make refrigerator pickled strawberries at home! Addictive on their own, on top of toasts, in salads, ice cream and mixed into cocktails.
Equipment
- 1 medium 16oz jar
Ingredients
- ½ pound strawberries, stems removed
- 1 tsp whole pink peppercorns
- 1 tbsp granulated sugar
- 1 tsp salt
- ¾ cup white balsamic vinegar
- ¼ cup water
Instructions
- If the strawberries are large, cut them in half.
- Pack the strawberries and whole pink peppercorns into a jar.
- Add the sugar, salt, balsamic vinegar and water to a small saucepan or a bowl.
- Whisk until the sugar and salt are dissolved.
- Pour the brine over the strawberries, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid and refrigerate until needed.
- Allow the strawberries to pickle for at least 48 hours before eating, preferably around 1 week for better flavors.
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