In this recipe from Alex Figura of Lower48 in Denver, strawberries are lightly macerated, then pickled in their own juices mixed with red wine vinegar. This pickling process almost dehydrates the fruit, concentrating the bright flavors of ripe strawberries. After canning, you’ll have these bad boys long into the cold days of winter.
These strawberries are by no means sour like traditional pickles, but rather they have a slight tang, perfect for adding to everything from bright salads to rich chocolate desserts. Our favorite way to eat them is on top of a toasted baguette schmeared with seasoned ricotta and a drizzle of olive oil.
To learn more, read “Yes, You Can Pickle Strawberries.”
Recipe adapted from Alex Figura, Lower48, Denver, CO
Yield: 4 cups
Prep Time: 35 minutes
Cook Time: 2 days and 12 hours
Total Time: 2 days, 12 hours and 35 minutes
3 pounds strawberries, hulled and halved
2 cups granulated sugar
1 teaspoon salt
¾ cup red wine vinegar
½ cup corn syrup
2 sterilized pint jars with lids and rims
1. In a large bowl, toss the strawberries with the sugar and salt to coat, then let sit at room temperature for 12 hours.
2. Strain out the fruit and transfer the liquid to a medium saucepan with the remaining ingredients over high heat. Cook until the liquid reads 220º on a candy thermometer, 5 to 6 minutes, then pour over the fruit and let sit for another 12 hours.
3. Repeat this process of straining the fruit, boiling the liquid and pouring the hot liquid over the fruit 3 more times, each time raising the temperature by 2º.
4. Divide the cooled fruit and liquid between the 2 mason jars, pressing the strawberries down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
5. Bring a stockpot filled with water to a boil. Make sure there is enough water for the jars to be completely submerged. Arrange the jars on a wire rack and lower into the water. Process the jars in boiling water for about 15 minutes.
6. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids or tops of the jars. Check the seals after 24 hours; they should not flex up and down when pressed in the center. The pickled strawberries will keep for up to 1 year.
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