Pickled Strawberries Recipe

PIckled strawberries
Yasmin Fahr

Ingredients

  • 6-7 strawberries, stems removed
  • 1 cup apple cider vinegar
  • 1 teaspoon salt 
  • 1 teaspoon sugar
  • 1 serrano, sliced into thin rounds
  • ½ teaspoon whole black peppercorns
  • 1 sprig of mint

Tools

  • One 16-ounce Mason jar or other jar with a tight-fitting lid

After eating a delicious sandwich from No.7 Sub that was topped with pickled strawberries, I was inspired to try my hand at it home. Pickling these sweet berries gives them a tangy, sour-sweet flavor that works well on meat-filled sandwiches. Plus, it's super easy to do and a lot of fun waiting for it to be ready. 

Click here to see 9 Ways to Enjoy Summer Strawberries. 

Directions

Place the strawberries in the jar.

In a saucepan, add the vinegar, salt, sugar, and serrano. Bring to a boil and then allow to cool to room temperature. Pour over the strawberries, add the peppercorns and mint, and then seal the jar, turning upside once or twice to mix around the ingredients. Place in the refrigerator for 3 days. 

Nutrition

Calories per serving:

16 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

1%

Servings:

6
  • Fat 0g 0%
  • Carbs 14g 5%
  • Saturated 0g 0%
  • Fiber 2g 9%
  • Sugars 9g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Sodium 1,708mg 71%
  • Calcium 40mg 4%
  • Magnesium 27mg 7%
  • Potassium 337mg 10%
  • Iron 1mg 7%
  • Zinc 0mg 2%
  • Phosphorus 43mg 6%
  • Vitamin A 8µg 1%
  • Vitamin C 49mg 81%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 22µg 6%
  • Vitamin E 0mg 1%
  • Vitamin K 4µg 5%
Have a question about nutritional data? Let us know.
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