Are you looking for a new way to use strawberries, or use up a bumper crop you aren’t sure what to do with? These beautiful and versatile Pickled Strawberries with Pink Peppercorn and Rose are quick and easy!
I love the time of year when the Strawberries are crowding the roadside stands. It’s hard not to pull over each and every time and just buy them all up. If you are anything like me, before you know it you have flats of strawberries taking up all the counter space in the kitchen. Then you wonder how you got here, and what to do with them all. That’s what this recipe is for!
These little red beauties were meant for more than just dessert. When you pickle them, they can really become something special.
Did you know you can pickle more than just cucumbers and other vegetables? Pickled strawberries are pretty marvelous if I do say so myself. With just a basic brine and some spices and seasonings, you can not only save an overabundance of strawberries from rot, but you can transform them into something that has many uses! Extra strawberries don’t have to be frozen or made into jam (though that is great too).
If you have done any pickling, then you know that you need water, vinegar, salt, sugar, and some spices or herbs of some sort. Because we are talking about fruit, I didn’t want to do anything too sour here.
That’s why I used white balsamic vinegar, because it is one of the most mildly flavored vinegars I have ever encountered. I knew it would pickle while not dominating the whole thing. This is one ingredient you will not want to substitute in this brine.
Other vinegars will just push the strawberry flavor right out of the picture, and that was not the end result I was going for. My recipe for white balsamic and basil vinaigrette makes nice use of that ingredient as well.
What I Love About This Recipe
I love using florals in cooking when I can, and I knew dried rose petals would be nice with the strawberries. I wasn’t wrong. The pink peppercorn is just fabulous, because they have a floral note of their own with a hint of citrus and they are not too spicy. This could become your new favorite way to eat strawberries!
Wherever I can, I am always looking for ways to reduce waste in my kitchen, and quick pickling strawberries is just one more way to achieve that. For another idea to reduce kitchen waste, my roasted carrots with carrot top pesto is a great one!
The ease and simplicity of this recipe is unbelievable. It’s simply a matter of adding the brine ingredients to the jar, trimming the strawberries and adding them to the jar, and refrigerating them for a few hours.
Recipe Tips and Frequently Asked Questions
Any Pint sized glass canning jar with a tightly fitting cover and ring will do.
I like using smaller strawberries if possible, but if you only have larger ones, cut them in half. If they are especially large, cut them into quarters.
Yes you can! They won’t have quite the same flavor, but you can omit them if needed.
They can be found online, and most tea or spice shops will have dried rose petals for sale.
Yes, just be sure to use less of them, as they are more pungent than the pink variety.
Serving Suggestions and Uses
These are great to eat right out of the jar! They make a nice addition to a salad, and they are really nice chopped up and spooned on top of grilled chicken, pork, or salmon. You can add them to cocktails, or try them on top of a vanilla cheesecake or some ice cream. The possibilities here are many and varied!
The strawberries are good for about two weeks in the refrigerator. I’m not sure they will last you that long, though. Once you have used up the strawberries, you can use the brine as the vinegar component in a salad dressing. It makes a nice strawberry flavored vinaigrette!
I hope you love these pickled strawberries! If you tried them, please leave a comment or rating and share with friends on Social Media. I love hearing from you all. Happy Cooking!
- 1 1/2 cups Strawberries, stems and leaves removed (could be more or less, depending on size)
- 15-20 whole Pink Peppercorns
- 1 Tbsp dried Rose Petals
- 1 Tbsp Granulated Sugar
- 1 tsp Salt
- 3/4 cup White Balsamic Vinegar
- 1/4 cup Water
- Remove the stems and leaves from the strawberries. If they are large strawberries, cut them in half. If they are very large, you may need to cut them in quarters. Smaller strawberries can stay whole.
- In a pint size jar canning jar with a tight fitting lid, place the pink peppercorns, dried rose petals, granulated sugar, salt, and the strawberries. Be sure not to go all the way to the top, leaving about a quarter to a half inch of space below the rim of the jar.
- Add the water and white balsamic vinegar, place the lid on the jar tightly and give it all a good shake.
- Refrigerate for at least four hours. Enjoy right out of the jar, or on cheesecake, ice cream, pork, chicken, salmon, or in salads.
Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 397mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 1g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.