Pickled Strawberries Recipe


Nutrition

Cal/Serving: 16
Daily Value: 1%
Servings: 6

Low-Fat
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs2g1%
Fiber0g1%
Sugars2g0%
Protein0g0%
Sodium285mg12%
Calcium7mg1%
Magnesium4mg1%
Potassium56mg2%
Iron0mg1%
Zinc0mg0%
Vitamin A26IU1%
Vitamin C8mg14%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)4µg1%
Vitamin E0mg0%
Vitamin K1µg1%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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PIckled strawberries
Yasmin Fahr

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. 

5
Ratings6

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

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. 

Recipe Details

Total time: 10 minutes, plus 3 days in the refrigerator

Servings: 6

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