Pickled Green Strawberries Recipes
PICKLED GREEN STRAWBERRIES
Ask for green, or unripe, strawberries at your local farm stand or farmers' market. Serve with a selection of Nordic cheeses and rye crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 12h15m
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- 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.
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- Clean and dry a jar big enough to hold all the strawberries. Fill the jar with the washed and hulled green strawberries, packing them tightly together. Add the black peppercorns, bay leaves, celery seeds, caraway seeds, yellow mustard seeds and red pepper flakes (if using) over the top of the strawberries. Set the jar aside while you prepare the brine.
- In a saucepan over low heat add the vinegars, water, honey and sea salt. Gently simmer until the honey and salt has dissolved. Set the mixture aside until it has cooled completely. Pour the mixture over the green strawberries (if it doesn’t completely cover the strawberries you will need to make more brine). Cover the jar and give it a few gentle shakes to move all the spices around a bit. Refrigerate the green strawberries for at least a few days before using.
- NOTE: Normally you would add the brine while it was still hot, but for this recipe you want it to cool down so the strawberries don’t become mushy and chewy.
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- Divide the peppercorns between two quart jars. Add a few sprigs of your fresh herb of choice, then pack a few strawberries. Repeat until the jars are full. Set aside.
- Combine the water, vinegar, grated ginger and sugar in a nonreactive saucepan and bring to boil over medium-high heat. Stir to dissolve the sugar completely. Reduce the heat and simmer for 5 minutes.
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- In a heavy bottom skillet, add the sugar, salt, vinegar and water. Heat on low to medium-low, stirring until the sugar and salt dissolve.
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- Step 2: In a saucepan, add 1 cup vinegar, 1 teaspoon salt, 1 teaspoon sugar and 1 thinly sliced serrano. Bring to a boil and then allow to cool to room temperature.
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- Place strawberries in a 1-qt. or two 1-pint heatproof jars. Bring vinegar, sugar, salt, and ⅔ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
- Ready to serve in one hour but the pickling intensifies over several days. They're equally delicious either way. If appearance matters, the strawberries will start to lose their bright color after 24 hours but are still perfectly fine.
- After the strawberries are gone, you can refill the vinegar with more strawberries for another batch. Also, the vinegar from the pickled strawberries can be substituted like any vinegar in a homemade salad dressing.
- The pickled strawberries are good for any use you can think of; serve the strawberries with a good Gorgonzola/blue cheese on little multi-grain toasts or favorite crackers; in any tossed green salad for tang and color; eat just plain out of the jar!
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