This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Pickled Strawberries with Fresh Herbs

2 pounds strawberries (ripe, but still firm)
10-12 sprigs of fresh thyme
8-10 sprigs of fresh basil
2 teaspoons black peppercorns
2 wide-mouth canning jars
11/2 cups water
13/4 cups distilled white vinegar
1¼ cups white sugar
1 teaspoon fresh grated ginger

Thoroughly rinse the strawberries, and remove the tops. Rinse the herbs.

Divide the peppercorns between the two jars. Add some herbs, then some strawberries, and keep adding layers until the jars are packed to the top.

In a nonreactive saucepan, combine the water, vinegar, sugar and ginger. Bring to a boil, and stir to completely dissolve the sugar. Let simmer for 5 minutes.

Pour the hot pickling solution over the strawberries. Let cool down to room temperature, then cover and refrigerate.

They will be ready as soon as 12 hours after you refrigerate them, but the flavors will intensify over the following seven days, and you will taste the difference.

Tightly sealed, these will keep refrigerated for up to three weeks.

Discard once they start to ferment.