When strawberries are pickled in a hot mixture of vinegar, sugar, salt and pickling spices they go from strawberry sweet to strawberry sweet, bright and tangy. A beautiful topping for salads, cheese and even grilled pork loin roast. Give pickled strawberries a try! There’s no canning involved.
About This Recipe
I’ve always enjoyed pickling, but before Culinary School, my repertoire was limited to cucumbers and beets.
During cherry season, one of the Chef Instructors gave us the project to pickle cherries for a charcuterie board. During the demonstration, he became so wound up and enthusiastic about fermenting, and what to pickle, he stopped his sentence short and stated, “just pickle every damn thing you have.” It was endearing and it was totally inspiring.
Since that day, I’ve pickled pineapple and my latest adventure pickled strawberries.
Pickling strawberries is an unexpected way to use up some of those fresh strawberries. With an end flavor result of sweet, tart and tangy they’re hard to stop eating.
Stunning, simple and a conversation starter, they are spectacular on pork, lovely with cheese and a perfect salad topper.
A no-canning recipe, these are easy to make, let’s take a look.
Ingredients You’ll Need
- 1 pint fresh strawberries: Tops sliced off
- White wine vinegar
- Cumin Seed
- Honey
- Kosher Salt
- Peppercorns
- Coriander Seeds
- Mustard Seeds: Yellow Mustard Seeds
Ingredient Swaps and Substitutions
- Vinegar: Don’t have white wine vinegar? Plain white vinegar is always a great choice for pickling. And if you have Champagne Vinegar, even better yet.
- Honey: If you don’t have honey, but have a bottle of Agave Nectar, you can substitute. You can also substitute sugar in place of honey.
- Peppercorns: Delicate in color, Pink Peppercorns are a very good choice to substitute for black peppercorns. They’re a little big milder, sweeter and fruitier.
- Mustard Seeds: Black Mustard Seeds can be used in this recipe. The flavor of black mustard seeds is a bit more pungent.
How To Make Pickled Strawberries
- Step 1: Cut the green tops off the strawberries and slice them in half.
- Step 2: Place the strawberries in a shallow wide bowl. You’ll need a bowl that will allow the strawberries to be covered in the pickling brine.
- Step 3: In a small saucepan, combine the vinegar, honey, salt, mustard seed, peppercorns and coriander seeds over high heat. Stir to combine.
- Step 4: As soon as mixture boils, it’s done cooking. Turn off heat immediately, don’t let is boil over. Let steep for ten minutes.
- Step 5: When pickling liquid is room temperature, pour over strawberries.
- Cover and chill for at least two hours or up to 24 hours. Store them in a glass jar, so that every time you open the refrigerator you can gaze at these beautiful berries.
For The Pork Loin Roast
- Choose a small pork loin roast, or pork tenderloin, about one pound.
- Bring 1/4 cup butter to room temperature.
- Mix in 1/2 teaspoon dried rosemary and one teaspoon dried thyme.
- Grill the pork roast over medium high heat, turning several times and basting with the rosemary thyme butter.
- Use an instant read meat thermometer to indicate when the meat reaches 145 degrees. Tent with foil and let rest ten minutes.
- Slice and plate, spooning some of the pickled strawberries on top.
FAQ’s and Tips
Add a handful of blueberries to the strawberries before pouring on the pickling brine. The blue and red colors will be outstanding.
Store them covered in the refrigerator. They’ll last about a week.
More Uses For Pickled Strawberries
- Bruschetta: Use a serrated knife to slice a baguette into 1/2 inch slices. Brush the slices with olive oil using a silicone basting brush. Toast the baguette slices under your oven broiler until golden brown. Slather on some cream cheese and top with a couple of pickled strawberries.
- Use them on top of a simple tossed green salad.
- Spread a bit of blue cheese on a cracker and top with a pickled strawberry.
- Make a Pickled Strawberry Vinaigrette: four tablespoons extra-virgin olive oil, two tablespoons pickled strawberry brine, one teaspoon honey, salt and pepper. Whisk until blended.
- Add a small bowl of pickled strawberries to your next charcuterie board.
Pickled Strawberries Recipe for Grilled Pork Roast
I hope you give this pickled strawberry recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite pickled fruit recipe let me know, I’d love to give it a try. And if you have any ideas for food to compliment pickled strawberries, I’d love some ideas.
Related Recipes
This recipe is adapted from Wine Spectator Magazine.
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Quick Pickled Strawberries, With Rosemary Thyme Grilled Pork Roast
Ingredients
- For The Pickled Strawberries
- 1 cup White Vinegar Champagne, or White Wine Vinegar
- 1/2 cup honey
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds or grainy mustard
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon coriander seeds
- 1 pint Fresh strawberries 3/4 pound, 12 – 16 fresh strawberries
- For The Pork Roast
- 1 pound pork loin roast or pork tenderloin
- 1/4 cup butter or ghee
- 1/2 teaspoon dried rosemary or 1 sprig fresh, needles removed
- 1 teaspoon dried thyme or 2 – 3 springs fresh, leaves removed
Instructions
- In a small saucepan, combine the vinegar, honey, salt, mustard seed, peppercorns and coriander seeds over high heat. Stir to combine.
- As soon as mixture boils, turn off heat. Let steep for 10 minutes.
- Trim ends from strawberries, and place strawberries in a small bowl. When pickling liquid is room temperature, pour over strawberries. Cover and chill for at least 2 hours and up to 24 hours.
- For The Grilled Pork Roast
- Bring 1/4 cup butter to room temperature.Mix in 1/2 teaspoon dried rosemary and 1 teaspoon dried thyme.
- Grill the pork roast over medium high heat, turning several times and basting often with the rosemary thyme butter.Use an instant read meat thermometer to indicate when the meat reaches 145 degrees.
- Tent with foil and let rest 10 minutes.
- Slice and spoon some of the pickled strawberries on top.
