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pickled strawberries

Sweet and tangy pickled strawberries perfect for salads, desserts, or snacking.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups halved strawberries
  • 0.33 cup white balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 tablespoon peppercorns
  • water water to fill the rest of the jar
  • 7 slices sourdough
  • 2 ounces goat cheese one or two 4-ounce packages
  • 1 leaves thyme some thyme leaves
  • 1 drizzle honey
  • pinch salt

Method
 

Preparation Steps
  1. Place the strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Fill to the top with water. Secure the lid and shake gently to combine.
  2. Place in the refrigerator for 2 hours, or up to 2 days. (I prefer these within the first 12-24 hours so they don’t get too mushy.)
  3. Fry or grill the bread. Smear the goat cheese on the toast, top with a few strawberries, gently smash with a fork, sprinkle with thyme, drizzle honey, and add a pinch of salt.

Notes

Enjoy the tangy sweetness of these pickled strawberries on salads, desserts, or as a snack.