Being in the food and beverage industry, nothing really surprises me. Both my husband and brother are formally-trained chefs, so I’m accustomed to food trends, from the bizarre to the reimagined. So, you might imagine my delight when I stumbled across Strawberry Pickles on a delightful salad at Rose’s Luxury during a recent business trip (my husband was the one doing business) to Washington, DC. I should also mention that Rose’s Luxury provided me the best meal I’ve eaten in the last year. Seriously. If you are ever in DC, go to Rose’s Luxury.
I’ve been wanting to try my hand at creating a recipe, so when we loaded up on berries during our recent trip to Ambrose Farm, I decided that it was time to test a strawberry pickle recipe.
- 2 quarts fresh strawberries (cleaned, whole, stems on)
- 2 C apple cider vinegar
- 1 C hot water
- 4 tbsp sugar
- 2 tsp salt
- 4 sprigs rosemary
- Clean your strawberries and place them, along with your rosemary, in a heat-safe glass jar . Set aside.
- Combine sugar and salt in a bowl and add hot water. Stir until dissolved. Once fully dissolved, add apple cider vinegar.
- Pour brine over strawberries so that they are fully covered. Place in the refrigerator for at least an hour before serving. Pickles are best after 24 hours.
These pickled strawberries are delicious chopped up in a salad or mixed with greek yogurt. I also like to use them on meat. I’ll be playing with them all summer to see how far I can take them and I’ll share all my recipes here.
This recipe can be easily modify. If you’d like a slightly sweeter pickle, I’d double the sugar. If you’d like a tarter, more savory pickle, you might add 1/4C white vinegar. I think the apple cider vinegar is key, so I wouldn’t replace it altogether, but definitely play around with this guy. It’s also fun to try a few different herbs. Thyme, basil or lavender would be fun substitutions. And don’t be shy with your fruits and veggies. You can pickle anything!