Quick Pickled Strawberries

chopped pickled strawberries over grilled pork loin roast with a side salad

Pickling strawberries takes them from strawberry sweet, to tangy, bright and sweet. Use these as a topping for pork, or on a cracker with cream cheese.

Course Main Course Pork

Cuisine America

Prep Time 10

Cook Time 12

resting time 2

Servings

Calories 434kcal

Author Lea Ann Brown

Ingredients

For The Pickled Strawberries
1 cup White Vinegar Champagne, or White Wine Vinegar
½ cup honey
1 teaspoon salt
½ teaspoon mustard seeds or grainy mustard
½ teaspoon whole peppercorns
½ teaspoon coriander seeds
1 pint Fresh strawberries ¾ pound, 12 - 16 fresh strawberries
For The Pork Roast
1 pound pork loin roast or pork tenderloin
¼ cup butter or ghee
½ 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 ¼ cup butter to room temperature.Mix in ½ 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.

Notes

Wine Recommendation From Wine Spectator Magazine: this bright plate pairs seamlessly with a light Grenache red

Store these pickled strawberries in an airtight container in the refrigerator. They'll last about a week.

Have some fun, add a hand full of blueberries to the strawberries before adding pickling brine.

Nutrition