Kim Ronzoni's Kitchen

Balsamic Pickled Strawberries

Fact: Strawberries aren’t really fruits as their approximately 200 seeds are on the outside. They actually belong to the rose (Rosaceae) family.

This is a quick pickling recipe that will keep strawberry season around just a little longer… This delicious condiment can be served alongside poultry or pork. Try adding to your favourite greens or arugula salad. These pickled strawberries could be a tasty and colourful addition to a charcuterie board. Try some with Greek yogourt, fresh ricotta cheese and a drizzle of honey, brie or goat cheese. For dessert, pair with vanilla bean ice cream for a unique flavour combination. You could also use the berries as a garnish to lemonade, sparkling water, Prosecco or Moscato wine.

Strawberries are one of nature’s superfoods. Nutrient rich and full of antioxidants (Vitamin C) that help boost your immunity, help fight cancer and strengthen the eye’s cornea and retina. They are also rich in potassium, folic acid and fiber.


INGREDIENTS

  • 1 lb. Ontario strawberries, rinsed, hulled and cut in half if large (try and choose small berries and use whole)
  • 1 sprig of fresh rosemary
  • 1 ¼ c. white balsamic vinegar
  • ½ c. water
  • ¼ c. granulated sugar
  • 1 tbsp. sea salt
  • ¼ tsp. whole black peppercorns
  • 3 whole star anise

DIRECTIONS

Makes 1 large mason jar, approx. (1lb)
  1. Carefully place rosemary and strawberries in a large, sterilized mason jar.
  2. Combine vinegar, water, sugar, salt, peppercorns, and star anise in a small pot on the stove. Bring to a boil and stir until sugar and salt are dissolved.
  3. Remove pot from heat and allow to cool 10 min. (this helps preserve the colour and texture of the berries).
  4. Pour the pickling liquid over the strawberries in the mason jar. Allow to cool to room temperature before securing lid.
  5. Place the jar in the fridge and allow to pickle overnight or 12 hrs. before using. Keep refrigerated up to 2 weeks.