Pickled Strawberries

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.

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. Ha now it is time to play hard to get!

Anyways, a few punnets of strawberries, canning jars and some balsamic later, we had the house smelling of heaven, if only I knew what heaven smells like.

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. We waited patiently and picked the brains for ideas to go along with the jar of strawberry goodness.

Buttermilk scones. with good dollop of creme fraiche and strawberries.

Pancakes for the weekend with mashed berries on top?

Or mix in simply with honey yogurt mousse that is been sitting in the fridge for way too long?

Everything seems to go up a notch in taste with pickled strawberries.

All the baking activities usually happen after the Princess goes to sleep, but this time round she was widely awake way past midnight and gobbled down the fresh succulent strawberries and pranced about. She saw the jar filled with hot vinegar, spices and sprigs of mints, “Hmm, this is beaauutiful!‘, in her exaggerated voice. It is good to hear that.

We kept the pickle in the fridge, and savoured it the next day. They are so delicious, that I can’t wait to make another batch soon!

Pickled Strawberries

400g strawberries
2 inch grated ginger
150ml balsamic vinegar
50ml rice vinegar
1/2 cup water
2 star anise
1 clove
1 cinnamon stick
Few sprigs mint leaves
1/2 cup sugar
a pinch of salt

1. Boil the balsamic vinegar, with rice vinegar, sugar, water, spices and salt until simmering point.
2. Arrange the grated ginger, strawberries and mint leaves in mason jars.
3. Pour the hot vinegar until full.
4. Once lukewarm, close the lid and refrigerate overnight or over couple of days before serving.

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  1. says

    i love the intro… hehe… even my HD hardly gives me a chance to play hard-to-get.. and didn’t u get a perfect reason!!! :) hey, can you please post that honey mousse u talking about… i’m really intrigued, though i may take a long long (please read between the lines!!!) to make it… hehe…

  2. says

    Thanks Jehanne for dropping by. There are people who are born to spread love & Rafee is one of them. I think those who have interacted with her will agree.

    And now to your beautiful space. pickled strawberry sounds delicious like its name.
    Take care

  3. says

    I just love the way u write :) Also the pics u shoot !! Pink & red merging in subtley, lovely !!! And what a unique request & a recipe.. Love the idea of pickling strawberries :)

  4. says

    I ate pickled strawberry for the first time when i was on the CA strawberry tour last week and was quite amazed with the concept. Not a big fan of anything pickled but it’s always good to have a jar for days when my palate plays dull!

  5. says

    I’ve never had pickled strawberries (or let me think… any fruits!) before. Love to taste this. There’s always something new, even with the commonly used ingredients around. I’m surprised and intrigued at the same time!

  6. says

    What an intriguing recipe. I’ve never tried pickled strawberries and really want to taste it. I guess I would have to make myself a jar soon. The spices sounds like a wonderful combination with strawberries, and I love the grated ginger in here. :) Thanks for sharing. Your pictures are stunning. Have a wonderful weekend.

  7. says

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    The artifle has really peaked my interest. I am going to take a note of your website and keep checking for new
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