Prep Time: 10 mins
Cook Time: 30 mins, plus overnight
There are so many great things about summer. The days are longer, the tomatoes are sweeter, the lightening bugs come out to play, and there’s fresh produce everywhere! The abundance of my own garden is overwhelming. Even the little herb garden over my sink is overcrowded with fresh sprigs. All of the produce means only one thing to me. And that thing, is pickling! I just love pickling and canning the extra fruits and vegetables from my garden. Right now I have a good pound of strawberries that I could never finish before spoilage ruined them. So I went through my grandma's recipe book looking for a recipe that would use up my strawberries and let me get to pickling! And I found the perfect one, only I did make a little addition, by tossing in some of the herbs from my window garden. But I think grandmom would approve.
Balsamic and basil pickled strawberries:
- 1 quart canning jar
- 1lb. ripe, firm strawberries
- ½ cup plus 2 tbsp water
- 1/3 cup balsamic vinegar
- 2 tbsp apple cider vinegar
- 3-4 tbsp sugar 1 sprig of tarragon
- 1 sprig of rosemary
- ½ tsp black pepper
Rinse and trim strawberries then cut them into quarters. Toss the berries in a bowl with the herbs. Then place the mix into the sterilized canning jar. Now pour the water, vinegars, and the sugar all into a small sauce pan and bring to a boil. Stir to dissolve the sugar and salt, then allow to cool some. Once its no longer boiling, but still pretty warm, pour the hot liquid over the strawberries, making sure to leave some room at the top of the jar. Seal the cans tightly with the lid and ring the wait for the jars to cool some more. Once the jars have cooled down to room temperature place in fridge. The strawberries will be ready to eat after an overnight chill! And they’ll keep for about two weeks.
*Image courtesy Flickr creative commons.