Strawberries are fickle and ephemeral. In one day, strawberries can pop from a field of green on green, to one afloat with the deep red of ripe berries. In the same amount of time, these tender berries can be picked over by birds, bugs, beasts, and berry mad farmers.
If the anxiety of waiting for the berries to ripen is overwhelming, then try this preemptive recipe to alleviate the tension.
Pickled Green Berries
- 1 pint of green strawberries, washed and hulled
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- ½ teaspoon celery seed
- ½ teaspoon caraway seeds
- 1 teaspoon yellow mustard seeds
- pinch of red pepper flakes (if you want add a little heat)
- ½ cup apple cider vinegar
- ½ cup white vinegar
- ½ cup water
- 2 tablespoons honey or sugar
- 1 ½ teaspoon coarse sea salt or pickling salt
- 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.