Quick-Pickled Strawberries
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These quick-pickled strawberries offer a sophisticated twist on seasonal fruit, balancing natural sweetness with a sharp, acidic punch. By using white balsamic vinegar, the berries retain their vibrant red colour while absorbing a complex, savoury depth. This vegan recipe is an excellent way to preserve a summer glut, providing a versatile condiment that cuts through rich flavours beautifully.
Serve these tangy berries as part of a contemporary salad with goat's cheese and walnuts, or use them to garnish a whipped cream dessert for an unexpected contrast. They also make a brilliant addition to a plant-based charcuterie board, pairing perfectly with creamy nut-based cheeses. Quick to prepare and lasting for several days in the fridge, they are a simple yet impressive staple for any kitchen.
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Ingredients for Quick-Pickled Strawberries
450g ripe but firm strawberries, hulled, halved if large
350ml white balsamic vinegar
60ml sugar
2 tablespoons kosher salt
How to make Quick-Pickled Strawberries
Back to contentsPlace strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 160ml water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
Strawberries can be pickled 5 days ahead. Keep chilled.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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28 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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