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 are quick and easy! They’ve got a hint of spice from pink peppercorns, and a lovely floral note from dried rose petals. This is also a no cook recipe, so there’s no need to heat up your kitchen! This could become your new favorite way to eat strawberries!
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. One of my favorite farm stands to visit for strawberries is Hayton Farms. If you happen to find yourself in western Washington in late Spring or Summer, their farm is worth a stop!
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. You’ll be enjoying pickled strawberries in no time!
What You Will Love About Quick Pickled Strawberries
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).
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.
This recipe for pickled strawberries is easily doubled or more. All you need is enough ingredients and more jars.
Can You Pickle Strawberries?
You most certainly can, and they are delicious this way! If you have not tried them, I know this is something you are going to love.
If you have done any pickling, then you know that you need water, vinegar, salt, sugar, and some spices or herbs of some sort.
What Do Pickled Strawberries Taste Like?
I know it can be a little challenging to picture a pickled strawberry, and it is natural to wonder what they would taste like.
These taste just like a strawberry that is a little tart, with subtle spice and a floral note thanks to the rose petals and pink peppercorns.
The brine also softens the strawberries just a bit, creating a pleasant texture that is much like strawberry pie filling.
Ingredients For Quick Pickled Strawberries
This short ingredient list really brings the flavor!
I prefer using smaller whole strawberries, but if you can’t find small ones, larger strawberries can be cut in half or quartered.
Be sure to cut the leaves off and remove the stem before pickling. If you have a roadside berry stand somewhere near you or you can grow or pick your own, those are the best kind! If you only have berries from your local grocery store this recipe will still be great though.
White Balsamic Vinegar
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 this vinegar as well.
Dried Rose Petals
Are dried rose petals edible? They most definitely are! If you happen to eat one that is stuck to a strawberry while you’re eating them from the jar there is no cause for concern.
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. Strawberry and rose are a simply magical flavor combination!
You can also use dried rose buds if you don’t have petals. Just drop them whole right in the jar with the other brine ingredients. If you decide to use dried rose buds, measure out a tablespoon of them just as you would the petals.
Use the freshest dried rose petals you can find. If they sit too long they lose their potency. If you grow your own roses or know someone who does and the roses are not sprayed with any pesticides, by all means use them!
Otherwise, source your rose petals from a spice shop or online retailer. That is a great way to ensure your rose petals are food safe.
Whole Pink Peppercorns
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.
Unlike a black peppercorns, you can bite right into a pink one thanks to their mild flavor. If you want a stronger flavor from the peppercorns, all you have to do is just add a few more.
You could use black peppercorns if you want, but be sure to use fewer of them, as the flavor is not the same as the pink variety.
Salt and Sugar
Be sure to use granulated white sugar. I have not tried this recipe with artificial sweeteners, so I am unsure of the result if you were to use them.
You can use table salt, pickling salt, or sea salt if you like.
Equipment Needed For Quick Pickling Strawberries
- Large Measuring Cup
- Canning Jar
Because the brine is not cooked, you don’t need a saucepan for this recipe. Simply put the water and vinegar in a large measuring cup to combine. You will only need one canning jar unless you are doubling the recipe. The knife is only needed if you have larger strawberries that will need to be cut in half or quartered.
How To Pickle Strawberries
- Remove stems and leaves from the strawberries.
- Cut them in half or in quarters if they are on the larger side.
- Add the seasonings to the jar.
- Place the strawberries in the jar.
- Combine the water and white balsamic vinegar in the measuring cup.
- Pour into the jar over the strawberries.
- Put the lid on the jar and shake it to combine the ingredients.
- Place in the refrigerator and wait at least a day to eat.
If you have done any pickling, you know that you typically boil your brine prior to adding it and what you are pickling to the jars. In this case, the brine is not boiled.
I find that the hot brine tends to cook the strawberries just enough to affect the texture in a way that I don’t personally like. Technically, it’s not necessary to boil a brine when quick pickling. I just find that this recipe in particular yields a better result not boiling it.
When Are Pickled Strawberries Ready To Eat?
For best results, these need about 24 hours in the refrigerator to be ready to eat. After that, they are good to go!
How Long Do Pickled Strawberries Last?
I like to use these within two weeks after making them. Anything after that and they lose a little flavor and texture.
If you find that you have some left after the two week mark, it is best to use them as a dessert topping or added to a cocktail rather than eating out of the jar.
Tips For Pickled Strawberries
- Any Pint sized glass canning jar with a tightly fitting cover and ring will do. If you are making a larger batch, either use a larger jar or additional pint size jars.
- You can leave out the rose petals if you don’t care for floral flavors or if you are unable to find any. They won’t have quite the same flavor, but you can omit them if needed.
- You can use black peppercorns if you can’t find the pick variety, just be sure to use less of them as the black are more pungent. The flavor of the finished recipe will not be the same, but they can be used if you like.
What To Do With Pickled Strawberries
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 just make a pickled strawberry cocktail. Also, try them on top of a vanilla cheesecake or some ice cream. They are nice as part of a cheese board or picnic basket. They are a great addition to my Vanilla Dutch Baby with Clementine Curd as well.
If you want all the strawberry goodness, serve them along with my Easy Strawberry Basil Lemonade. You could even try them instead of sugared strawberries in strawberry shortcake. The possibilities here are many and varied!
Once you have used up the strawberries, you can use the brine as the vinegar component in Strawberry White Balsamic Vinaigrette. Another fabulous way to use what you have and waste nothing. It makes a nice strawberry flavored vinaigrette!
If you make a large batch of pickled strawberries, these are wonderful to give as gifts!
If you tried this pickled strawberry recipe, I’d love to hear how they turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram.
You can also pin to a Strawberry, Pickling, Dessert, or Appetizer board on Pinterest or share with your friends on social media! If you have not signed up for my newsletter, you can do that at the bottom of this post. I have all sorts of exclusive content just for newsletter subscribers along with a free ebook, and I’d love for you to join. Happy Cooking!
Can you pickle strawberries? Yes you can! These Pickled Strawberries are an easy no cook recipe. They are great right out of the jar, or in cocktails and desserts. This recipe is the perfect use for an overabundance of berries!
- 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 canning jar with a tight fitting lid, place the 15-20 pink peppercorns, 1 Tbsp dried rose petals, 1 Tbsp granulated sugar, 1 tsp salt, and the strawberries. Be sure not to go all the way to the top, leaving at least a half inch of space between the strawberries and the top of the jar.
- Combine the 1/4 cup of water and 3/4 cup of white balsamic vinegar in a large measuring cup.
- Pour the water and vinegar into the jar over the top of the strawberries.
- Place the lid on the jar tightly and shake well to combine the ingredients.
- Refrigerate for at least 24 hours. Enjoy right out of the jar, or on cheesecake, ice cream, pork, chicken, salmon, cocktails, or in salads.
Don't substitute white balsamic vinegar for another variety. other types of vinegar will overwhelm the strawberries.
You don't need to worry about sanitizing your canning jar, but if you prefer to sanitize you can do that if you like.
These will last for about two weeks in the refrigerator before they start to soften and lose a bit of texture.
If needed, you can substitute black peppercorns, just be sure to use less of them. If you need to use black peppercorns, around 6 should be enough.
Be sure not to tightly pack the strawberries inside the jar. This way the brine will fit inside the jar once its poured in.
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.