Saturday Choice

 

Pickled Strawberries

• 1 pound strawberries, ripe but firm. Hulled and halved if large
• 1 ½ cups white balsamic vinegar. May use white wine vinegar if cannot find white balsamic
• 6 tbsp granulated sugar
• 2 tbsp kosher salt
• ⅔ cup water

• Place 1 pound strawberries in a 1-qt. or two 1-pint heatproof jars. Bring 1 ½ cups vinegar, 6 Tablespoons sugar, 2 Tablespoons salt, and ⅔ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
• Ready to serve in one hour but the pickling intensifies over several days. They're equally delicious either way. If appearance matters, the strawberries will start to lose their bright color after 24 hours but are still perfectly fine.

(recipe courtesy of gooddinnermom)