17 Sep Strawberry Pickles
- 1 cup white wine vinegar
- 3/4 cup red wine vinegar
- 6 ounces ice
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 star anise
- 1 bay leaf
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon peppercorns
- 1/4 teaspoon red chile flakes
- 1 ounce fresh ginger, sliced
- 1/2 cup lime juice
- 1 basket of strawberries cut into quarters
These pickled strawberries are bright, crunchy and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs and served with seafood or use as an accompaniment on a cheese plate.
Place white and red vinegar and sugar-salt-spice ingredients in a saucepan and bring to a gentle boil, stirring occasionally. Transfer the liquid to a container and add the ice. Cool the mixture completely.
Once chilled, add the lime juice then strain the pickling liquid over the strawberries pressing down on them gently to submerge. Allow them to pickle until desired flavor is achieved.
Source: Recipe from Kendra Baker, The Picnic Basket