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5.0 from 6 votes

Quick Pickled Strawberries with Black Pepper and Tarragon

Tangy and sweet, these are delicate, extra special pickles that deserve a spot in the refrigerator door.

Prep Time
10 mins
Total Time
10 mins
Servings: 10 people
Calories: 50 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 L freshly picked strawberries the smaller the better
  • 3/4 cup white balsamic vinegar
  • 1 Tablespoon organic cane sugar
  • 1 Tablespoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 prigs fresh tarragon

Instructions

    Cup of Yum
  1. Wash the berries carefully, and remove the stems. If larger than one inch across, slice them in half or quarters.
  2. 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.
  3. Place the tarragon in a wide-mouth 1 litre jar and carefully tip in the berries.
  4. 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.
  5. Let the pickles cool on the countertop until they are room temperature. Then cover, and refrigerate.
  6. 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

Calories 50kcal (3%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.