Quick-Pickled Strawberries

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Quick-Pickled Strawberries
This tangy-sweet condiment is a clever use for slightly jostled or past-peak berries. Serve with a charcuterie board or spoon them over toasted bread with goat cheese, honey and thyme leaves.
hands-on:
15 mins
total:
2 hrs 15 mins
Servings:
24
Yield:
3 cups
Quick-Pickled Strawberries Carson Downing

Ingredients

Directions

  • Place strawberries in a 1-quart jar. In a medium saucepan, combine vinegar, water, sugar, kosher salt and peppercorns. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool until warm. Pour over berries in jar; secure lid. Refrigerate at least 2 hours or overnight before serving. Store in refrigerator up to 1 week.

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Nutrition Facts

Per Serving:
10 calories; carbohydrates 2g; sugars 2g; vitamin a 2.1IU; vitamin c 10.4mg; niacin equivalents 0.1mg; folate 4.3mcg; sodium 14mg; potassium 27mg; calcium 3mg; iron 0.1mg.
© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 04/02/2023
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