Strawberry season has already kicked off in some parts of the country, but up here in Ohio we are still patiently waiting for the local U-Picks to open their patches to us. In the meantime, I have been making do with the fresh selections at my local grocery store and keeping my eyes out for any early ripe ones to start trickling into the farmers markets.
My hubby and I recently met up with family in Chattanooga, TN to romp around and see the sights. The food scene delivered well above my expectations, and we had a grand time sampling many dishes around town. One common theme I noticed was the incorporation of pickled strawberries. They kept popping up in different ways over the weekend, and I did not object to this new to me concept.
On the docket for this strawberry season, I plan to pickle up a few batches and play around with some different flavoring ideas. Of course these little fellas are great in a salad, but I think they will also be fantastic additions to my charcuterie and cheese boards. Not to mention that the brine can also be used to make salad dressings!
Quick Pickled Strawberries
- 1/2 pound fresh strawberries (hulled and sliced)
- 3/4 cup red wine vinegar (or white balsamic or apple cider vinegar)
- 1/4 cup honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground sumac berries (optional)
Heat vinegar, honey, salt, pepper, & sumac in a pot on the stove top, stirring until the honey and salt are dissolved. Set aside and let cool. While the brine is cooling, hull and slice the strawberries.
Fill a mason jar with the sliced strawberries and add the brine. Secure with a lid and transfer to the fridge. Let them soak for at least 15 minutes, then add them to your dish of choice.
I stumbled upon some locally made fig rum goat cheese, and got bit overly excited about pairing it with these tart little fellas. I piled this uniquely tasty cheese and berries on thin cracker crisps and sprinkled with chopped basil from my garden and ground sumac berries.
Happy strawberry season!!!