Pickled Strawberries Recipe

I just made this killer strawberry fix that had my tastebuds all over the place with apple cider vinegar, cardamom, and peppercorns that made my day way less ordinary.

I love these pickled strawberries cause they combine fresh strawberries with apple cider vinegar, water, sugar, salt and fresh lemon juice for a tangy taste. The cardamom pods and whole black peppercorns give it a spicy kick.

Strawberries are rich in vitamin C that helps support immunity.

Ingredients

• Fresh strawberries are natural, juicy, and full of vitamins and fiber that makes your body feel good.
• Apple cider vinegar is tangy, aids digestion, and supplies sour notes that really liven up the flavor.
• Granulated sugar adds a natural sweetness with carbohydrates balancing the sour and tart mix.
• Lemon juice introduces fresh acidity to lift the mix and bring all flavors together.
• Cardamom pods bring a warm aromatic spice with gentle earthy hints and may help digestion.
• Whole black peppercorns offer a bit of mild heat and complexity to the overall taste.
• Water dilutes the vinegar ensuring a balanced pickling solution and even infusion of flavors.
• Salt boosts the flavor synergy and helps preserve the strawberries naturally.
• Combined, these ingredients form a refreshing balance that is both healthy and simply tasty.

Ingredient Quantities

• 1 lb fresh strawberries (hulled and halved)
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon fresh lemon juice
• 2 whole cardamom pods
• 1/2 teaspoon whole black peppercorns

How to Make this

1. Rinse the strawberries, then hull and halve them before setting aside.

2. In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, fresh lemon juice, cardamom pods and black peppercorns.

3. Heat the mixture over medium heat, stirring frequently until the sugar has completely dissolved.

4. Bring the mixture to a boil and then reduce to a simmer.

5. Carefully add the strawberries to the saucepan and let them cook in the simmering liquid for about 2 minutes – dont overcook or they’ll get mushy.

6. Remove the pan from the heat and allow the mixture to cool to room temperature.

7. Once cooled, pour the strawberries and liquid into a clean jar, making sure all the spices are evenly distributed.

8. Seal the jar and refrigerate for at least 2 hours before serving so the flavors can meld together nicely.

Equipment Needed

1. Colander or strainer – to rinse the strawberries.
2. Sharp knife – for hulling and halving the strawberries.
3. Cutting board – to safely handle and prep the fruit.
4. Medium saucepan – for heating the apple cider vinegar mixture and cooking the strawberries.
5. Measuring cups and spoons – to accurately measure out the vinegar, water, sugar, salt, lemon juice, and spices.
6. Stirring spoon – to mix the ingredients while the sugar dissolves and the mixture heats up.
7. Sealable jar – for storing the cooled strawberries and pickling liquid before refrigerating.

FAQ

• Q: How long can i keep these pickled strawberries?
  A: They should be good for up to 2 weeks in a sealed jar kept in the fridge.
• Q: Can i use frozen strawberries for this recipe?
  A: It’s best to use fresh ones cause frozen strawberries might change texture when pickled.
• Q: Do i really need to add cardamom pods and peppercorns?
  A: They add a subtle spiciness and depth, but yes you can leave them out if you prefer a simpler taste.
• Q: Is there any way to adjust the sweetness?
  A: Sure, if you like it sweeter, add a bit more sugar, or for a tarter bite, reduce sugar a little.
• Q: Can i use white vinegar instead of apple cider vinegar?
  A: You can, but the flavor profile will change. Apple cider vinegar gives a nice tang that pairs well with the strawberries.

Pickled Strawberries Recipe Substitutions and Variations

• Apple cider vinegar: try using white vinegar or rice vinegar for a similar tang, although the flavor might be a little different
• Fresh strawberries: if you’re out, feel free to use raspberries or blueberries for a fun twist
• Granulated sugar: you can swap in honey or maple syrup instead, but you might need to reduce the water a bit to compensate
• Salt: if you don’t have table salt, kosher salt or sea salt will work the same, just check the measurements
• Cardamom pods: if you can’t find them, a pinch of cinnamon or allspice can add a warm, spicy note

Pro Tips

1. Make sure you only let the strawberries cook for about 2 minutes – if you go over, they get all mushy and lose that fresh crunch in the jar.
2. Stirring the vinegar mix constantly until the sugar is totally dissolved really helps, especially cause any lumps can ruin the smooth flavor. Trust me, it’s worth the extra effort.
3. A quick hack: lightly toast the cardamom pods and black peppercorns in the pan before you add the other ingredients. It really brings out a deeper spicy aroma that makes the whole dish pop.
4. Once you put everything in the jar, don’t rush the cooling process. Letting the flavors chill in the fridge for at least 2 hours, or even better overnight, really lets the spices and strawberries meld together, giving a more balanced taste.