Thursday, June 06, 2013
Pickled Strawberries (adapted from Richard Blais' Try This at Home)
1 cup sugar
1 cup water
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole allspice berries
1 bay leaf
2 cups cider vinegar
1 cup fresh strawberries, hulled and sliced 1/4" thick
Mix everything but the vinegar and berries in a medium saucepan and heat only until sugar is dissolved. Remove from heat and allow to cool. Add cider vinegar.
Place berries in a non-reactive bowl or, even better, a jar with a lid (love these). Pour over enough of the vinegar mixture to cover fruit. Cover container and refrigerate for at least an hour.
Drain berries and use immediately (according to the recipe) but they're fine for a week or more in a tightly covered jar.
Posted on Minxeats.com.