Recipe: Pickled Green Strawberries

Living in an area where there is an actual winter climate really forces a person to appreciate all the wonders of spring. You know, flowers, sunshine, and things turning from brown to green. It's all just glorious. I also love seeing all the new things popping up in the garden. Before all of the strawberries turn red, I love picking a pint or two of unripe green strawberries just for the sake of pickling. They add a little whimsy to cheese boards and they just look so cute sitting there with their little stems. 




1 pint whole green strawberries, washed
1 cup white wine vinegar
1/2 cup apple cider vinegar
3/4 cup water
1 (heaping) tbsp. honey
2 tsp. salt
1 tsp. yellow mustard seeds
1 tsp. caraway seeds
1 tsp. pink peppercorns
1 tsp. black peppercorns
1 bay leaf


1. Heat the white wine and apple cider vinegars, water, honey, and salt in a small saucepan until the mixture simmers and the honey and salt dissolve. Let the mixture cool completely.

2. Place the remaining dry spices in the bottom of a glass jar, then add the washed strawberries.

3. Once the mixture has cooled, pour over the strawberries, seal the jar, and let it sit in the refrigerator for at least one day before serving. 

Serving suggestion: 


Subscribe here!
*all photos by Shauna Burke