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!!!