Over the last couple of years food trends have been crazy for pickling — we've certainly been pickling everything under the sun. Some of my favourite pickles coming out of the kitchen at Chatelaine include these seasonal gems: five-minute dill pickles and radish pickles.
Recently I tried a type of pickle that had never crossed my plate before — one made with strawberries! And, to my surprise (I have never been a fan of strawberries prepared in a savoury manner), I found they were absolutely delicious. So clearly, I had to give making them a shot:
Pickled Strawberries
Prep: 5 minutes Total: 2 hours
Ingredients
Instructions
Kitchen tips
Use local and in-season berries for pickling — they're sweet, small and gorgeous. Out-of-season berries don't have enough flavour to counter the vinegar and will just taste like the pickling liquid.
Use perfectly ripe berries, as these will pickle best.
Allow the pickling liquid to cool slightly before pouring it over the berries; it's because strawberries are too delicate to handle really hot liquid. It will bleach out their colour and make them mushy.
Use a combination of vinegars. The flavour of rice vinegar is great in this pickle, but it lacks the proper acidity. Adding red wine vinegar ups the acidity and compliments the colour of the berries.
Originally published July 2nd, 2014.
Watch: Chatelaine Quickies: Strawberry margarita
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