Spiced Pickled Strawberries Recipes

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

SPICED PICKLED STRAWBERRIES

Steps:

• Puncture strawberries with fork tines and cut any large ones in half.
• Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
• Remove from heat and let cool slightly; pour over prepared berries.
• Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
• Prepare canner, jars and lids.
• Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
• Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
• Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
• Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
• Place jars in canner and return to a boil.
• Process for ten minutes.
• Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
• Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
• Check lids and refrigerate any jars that are not sealed.

SPICED STRAWBERRIES

Steps:

• Place berries in large bowl.
• Combine juice, sugar, cinnamon stick and star anise in saucepan.
• Stir over medium heat till sugar dissolves.
• Bring to boil, reduce heat, simmer 10 minutes till reduced.
• Stir in Grand Marnier.
• Cool to room temp then pour over berries.
• Let sit at least 30 minutes to develop flavours.

PICKLED GREEN STRAWBERRIES

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.