Quick Pickled Strawberries with Black Pepper and Tarragon
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
10 people
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Calories
50 kcal
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Course
Condiments
-
Cuisine
American
Quick Pickled Strawberries with Black Pepper and Tarragon
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Tangy and sweet, these are delicate, extra special pickles that deserve a spot in the refrigerator door.
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Ingredients
- 1 L strawberry the smaller the better, freshly picked
- 3/4 cup white balsamic vinegar
- 1 Tablespoon organic cane sugar
- 1 Tablespoon salt sea salt
- 1 teaspoon black pepper freshly cracked
- 2 prigs tarragon fresh
Instructions
- Wash the berries carefully, and remove the stems. If larger than one inch across, slice them in half or quarters.
- In a small saucepan, combine the vinegar with 1/3 cup of water, cane sugar, sea salt and cracked black pepper. Set over high heat and bring to a boil. Stir until the sugar and salt completely dissolve.
- Place the tarragon in a wide-mouth 1 litre jar and carefully tip in the berries.
- Pour the hot brine (the vinegar mixture) over the berries. Don't worry if it doesn't quite cover them as they will soften and shrink with time.
- Let the pickles cool on the countertop until they are room temperature. Then cover, and refrigerate.
- Leave strawberry pickles at least 24 hours before eating.
Notes
- The original recipe calls for Champagne vinegar, so feel free to swap that in for the white balsamic.
Nutrition Information
Show Details
Calories
50kcal
(3%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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