After eating a delicious sandwich from No.7 Sub that was topped with pickled strawberries, I was inspired to try my hand at it home. Plus, it's super easy to do and a lot of fun waiting for it to be ready.
Click here to see 9 Ways to Enjoy Summer Strawberries.
- 6-7 strawberries, stems removed
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 serrano, sliced into thin rounds
- ½ teaspoon whole black peppercorns
- 1 sprig of mint
- One 16-ounce Mason jar or other jar with a tight-fitting lid
Place the strawberries in the jar.
In a saucepan, add the vinegar, salt, sugar, and serrano. Bring to a boil and then allow to cool to room temperature. Pour over the strawberries, add the peppercorns and mint, and then seal the jar, turning upside once or twice to mix around the ingredients. Place in the refrigerator for 3 days.
- 2 cups green (unripe) strawberries, washed
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1/2 teaspoon caraway seeds
- 1 teaspoon yellow mustard seeds
- 1/2 cup cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons honey
- 1 1/2 teaspoons coarse salt
Clean and dry a jar big enough to hold strawberries (at least 2 1/2 cups in capacity). Fill jar with strawberries, then add peppercorns, bay leaves, caraway seeds, and yellow mustard seeds.
Simmer vinegars, water, honey, and salt in a saucepan over medium heat until honey and salt are dissolved, about 8 minutes. Let cool completely. Pour mixture over strawberries to cover completely. Seal jar and give it a few gentle shakes. Refrigerate at least 12 hours, and serve within 2 days.
Notes about this recipe
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This is really a quick recipe, but what prolongs the misery is the waiting time, waiting for the flavours of cinnamon, star anise and brown sugar to amalgamate with the sweetness of strawberries and sour balsamic vinegar.
By Jehanne Ali
Just when I thought that I am out of wit for more blog posts for you, the Hubby surprised me with a text message one morning, just shortly after he dropped me off to work.
Four Seasons Aviara – An Intimate Southern California Family Getaway
“Do you think you can pickle some strawberries for me?’
I nearly fell off my chair, as he hardly asks for anything remotely sweet as we all already knew, and these days he knows better to just acquiesce whatever that is served on the table!
“Only if you buy me the stuff”.
Came my snorty reply, though secretly I am impressed with his choice.
Pickled Green Strawberries
Hello everyone, my name is Sandra, and I will be taking over here at Shared Appetite. The door was open so I just decided to let myself in and look around a bit. Can you believe the nerve of this guy Chris, who eats at every amazing place New York has to offer? And he gives you every mouth-watering detail about each perfectly prepared dish as you sit reading with your bowl of lifeless cold cereal each morning. Who does he think he is? Well, I’ve had enough and it’s time to give this overly blue site a bit of a woman’s touch.
So did I have you for a second there? My husband tells me I am a terrible liar. “So what are you doing here,” you might ask? You should also be asking the same of Chris, who at this very moment has taken over my blog, Kitchen Apparel. It is actually quite common for bloggers to do guest posts for each other. However, we are super cool bloggers, and being such we decided it was time to start a new take-over trend. While I share a recipe with you here on Shared Appetite, Chris will be doing the same over at Kitchen Apparel. So if you are missing him already, just follow the links and see what he is up to. I’ll be checking in on him later to make sure he’s not making a mess in my kitchen!
I seriously love Chris’s blog Shared Appetite, and if you are a regular follower you will probably notice me gushing over his awesome photography and amazing restaurant reviews. Since Chris is such a trendy guy who gets to eat at so many spectacular restaurants, I had to up my game with a crazy trendy recipe. A few weeks ago I read an article about how unripe green strawberries are a growing trend in upscale restaurants. They basically pick the strawberries before they fully ripen and while they are still acidic, tart and firm. They are steadily growing in popularity, and can be found paired alongside seafood such as scallops, or pickled and added to seasonal dishes. After reading this article I knew I had to get my hands on some green strawberries and try my hand at pickling them.
The best ways to find green strawberries is either a lucky shot at a farmers market or pick your own. Fortunately for me there is a farm close to where I live that offers pick-your-own strawberries. I talked with the family that owns the farm and asked if I could pick a few at the very start of the season while there were still plenty of unripe berries around. You want to pick the strawberries that are slightly ripening, a bit soft and are mostly green (they will be almost white-green). Definitely stay away from the very hard and bright green strawberries.
I will also warn you that when you check out with your green strawberries you are going to get some interesting looks. But armed with the new knowledge that green strawberries are a growing trend, you will look smart and trendy yourself (Unless you are Christopher Cockren and have only just gotten out to pick strawberries this last weekend – Can you hear the extreme disappointment in my voice Chris? However, I guess it could be worse though, you could be hiding sheep under the table).
Pickled Feta With Cerignola Olives And Strawberries Recipe
We’re loving the recipes from the Di Bruno Bros. House of Cheese cookbook, straight from Philadelphia’s oldest cheese counter. Madame Fromage herself, Tenaya Darlington, penned this collection of phenomenal preparations. First up, tangy feta cheese gets tangier for a sweet and briny strawberry salad.
Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes Bulgarian feta is divine, but it needs to be handled carefully as it’s very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone’s mind. Glasses of Prosecco or Saison are a perfect accompaniment.
Pickled Feta With Cerignola Olives And Strawberries Recipe
- Prep Time: 1 hour plus pickling time
- Cook Time: 10 minutes
- Level of Difficulty: Easy
- Serving Size: 6
- 3 cups Champagne vinegar or white balsamic vinegar
- 1/2 cup granulated sugar
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 1 medium shallot, sliced
- 4 whole garlic cloves
- 4 sprigs cilantro
- 2 pounds feta, diced or crumbled (roughly 6 1/2 cups)
- 1 pound Cerignola olives (red, pitted and cut in half
- 1 pound fresh strawberries, hulled and cut in quarters
- 1/4 cup extra virgin olive oil
- 1/4 cup cilantro, chopped
- 12 ounces baby spinach
- salt and white pepper
For the pickle:
- Combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic and cilantro in a small saucepan.
- Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes.
- Remove the pot from the heat and let it cool completely.
- Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.
- Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)
- Cover the feta and refrigerate it for at least five days.
For the salad:
- Remove the pickled feta from the liquid and drain it on paper towels.
- In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro and spinach.
- Stir in the feta, then season with salt and pepper, if desired.
Note: This dish should be served fresh as the strawberries will begin to break down and lose color over time. Use any leftover pickling solution to drizzle over salad greens.
How to Use Green Strawberries
Don’t replace green strawberries in your favourite red strawberry recipe, they just don’t bring the sweetness you would need.
Instead look to replace tomatoes, citrus and unripe fruit with them.
They can be used in salsas, mignonettes, or to replace capers. They are great on cheese plates, in vinaigrettes or served with pates and terrines.
Impress your friends with a green strawberry gazpacho, ice cream or granite.
27 Delicious Pickle Recipes You Need in Your Life
From easy refrigerator pickles and bread and butter pickles, to pickled jalapenos and peaches, these pickling and canning recipes are about to change your world.
Are you new to canning and pickling? Read our beginner's guide to preserving your own foods.
Make this potato salad recipe, which is even tastier thanks to dill pickles, up to two days ahead of time.
Quick pickling at home is an easy way to give homegrown vegetables the deliciously briny, tangy flavor you love, and it's easy to add whatever herbs and spices you choose this recipe is packed with fresh, fragrant dill.
- 3 (3 inch) cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 ½ cups red wine vinegar
- 2 quarts fresh blueberries, washed and picked over
- 1 cup white sugar
- 1 cup brown sugar
Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat cook for 5 minutes. Stir blueberries into the vinegar cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Follow my canning and preserving board on Pinterest.
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