Units Scale

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

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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.