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! 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. 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.
What I Love About This Recipe
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 recipe for 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 24 hours.
This recipe for pickled strawberries is easily doubled or more. All you need is enough ingredients and more jars.
Did you know you can pickle more than just cucumbers and other vegetables? Pickled strawberries are pretty marvelous if I do say so myself.
If you have done any pickling, then you know that you need water, vinegar, salt, sugar, and some spices or herbs of some sort.
Ingredients for Pickled Strawberries
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
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!
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.
No Boil Brine For Pickled Strawberries
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.
Why isn’t the brine boiled?
I find that the hot brine tends to soften 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.
Frequently Asked Questions
Any Pint sized glass canning jar with a tightly fitting cover and ring will do.
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.
The strawberries are good for about two weeks in the refrigerator. I’m not sure they will last you that long, though. They are lovely!
They most definitely are! If you happen to eat one that is stuck to a strawberry there is no cause for concern.
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 make pickled 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 a salad dressing. It makes a nice strawberry flavored vinaigrette!
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 board on Pinterest or share with your friends on social media! If you have not signed up for my newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!
These Pickled Strawberries with Pink Peppercorn and Rose are an easy no cook recipe. They are great right out of the jar, or in cocktails and desserts. You will love them!
- 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 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 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.
Be sure to used a jar that has been sanitized. You can do this by boiling your jar or run it through the dishwasher.
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.