Friday, June 2, 2023

Pickled Strawberries


1 1/2 c. sliced strawberries (to fill a pint jar)
1/3 c. white balsamic vinegar
1 T. sugar 
Sea Salt, pinch
1 T. peppercorns
water, to fill the rest of the jar
Baguette, sliced (lightly brush with olive oil and toasted)
Goat cheese
Thyme sprigs
Honey, for drizzling


Place sliced strawberries into a pint canning jar. Add the vinegar, sugar, salt and peppercorns. Add water until liquid is barely covering strawberries. Secure lid and lightly shake to combine ingredients. Store in refrigerator and use within a day. Strawberries tend to go mushy after too long. 

To serve: Toast baguettes. Top with goat cheese, strawberries, a sprinkle of thyme and drizzled honey. 

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