Cooking & Baking

Active Time: 15 mins
Chill Time: 4 hrs
Total Time: 4 hrs 35 mins
Yield: 8 cups
Ingredients
2 1/2 cups white distilled vinegar

1 1/3 cup water

2 Tbsp. honey

2 tsp. kosher salt

1 tsp. black peppercorns

4 (2-in.) lemon peel strips

3 cups ice cubes

8 cups hulled and halved strawberries

Directions
Make pickling liquid:
Stir together white distilled vinegar, water, honey, kosher salt, black peppercorns, and lemon peel strips in a medium saucepan over high. Bring to a boil, stirring often until honey is dissolved. Boil 1 minute.

Cool liquid:
Remove from heat; stir in ice cubes. Cool 20 minutes.

Combine pickling liquid and fruit:
Divide fresh strawberries between 2 (1-quart) canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit.

Cover; refrigerate at least 4 hours or up to 2 days.

Frequently Asked Questions
Can I use frozen strawberries for pickled strawberries?
Pickling is best done with fresh strawberries, but frozen can be used in a pinch. Thaw before pickling, but note that the berries may have a softer texture than their fresh counterparts.

Can I make pickled strawberries with underripe berries?
Yes! Underripe strawberries will result in tasty pickled berries. Depending on their tartness, you may need to adjust the sugar quantity to balance their flavor.

Can I store pickled strawberries for an extended period of time?
Due to their relatively low acidity, these strawberries may not be suitable for hot water bath canning methods. They're best stored in the refrigerator and used quickly.

https://www.southernliving.com/recipes/pickled-strawberries

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