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.
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.
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!
2 inch grated ginger
150ml balsamic vinegar
50ml rice vinegar
1/2 cup water
2 star anise
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.