I have had a sour tooth since I was a kid, and even as an adult, I always gravitate towards things with acidic notes from citrus or vinegar, and I also go crazy for fermented foods like sauerkraut, kimchi, and pickled vegetables. These pickled red onions, for example, are a staple in my kitchen. Any time I see them on a restaurant menu, I pretty much have to order whatever dish they’re in.
Another one of my favorite foods is strawberries. I could easily eat an entire pint all by myself within a day. I actually recently wrote an Ingredient Spotlight article about them for the MICHELIN Guide where I got to fangirl over all the different ways you can enjoy them. When I was in New Orleans in 2018 for a culinary education trip, our group had dinner at Killer Poboys, and the chef created some special dishes featuring local ingredients. The one that sticks out most in my memory from that night is a baby kale salad with fresh herbs and pickled strawberries. I finally got around to creating my own version a few weeks ago, and I have to say, these are so easy, I can’t believe I put it off so long.
I think these really shine when paired with bitter greens like arugula and tart goat cheese, but they’re so versatile. They add a fun note to vanilla ice cream and add a little unexpected brightness to a yogurt bowl. They would also be delicious as a garnish for avocado toast or as a sub for jelly in a nut butter sandwich or toast. The tart-sweet flavor combo also lends itself really well to summer cocktails and mocktails!
Easy Pickled Strawberries
- 1 pound strawberries, sliced in half
- 1 cup water
- 1 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- Set strawberries aside in a glass bowl or jar.
- Bring water and vinegar to a boil. Stir in sugar and salt and dissolve. Turn off heat.
- Pour boiling vinegar mixture over strawberries until onion is submerged. Refrigerate at least 30 minutes.
I’ve found that these keep well for a few days in the fridge, though they’ll probably disappear sooner!
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