Hull and halve strawberries lengthwise. Toss with salt in a medium nonreactive bowl and set aside about 10 minutes.
Add red wine vinegar, agave nectar or honey, stir to coat, then set aside at least 5 minutes. Use the coarsest setting on your pepper grinder and crank a few times to crack pepper over the top.*
Stir to coat and taste. The strawberries should be pickled enough that they taste a tad sour but not so much that you pucker. The pepper should make them spicy but not so much so that it's overwhelming*. Add more of either as needed.