Aida's Pretty. Easy. Quick-Pickled Strawberries Recipe

Difficulty Makes Hands-On Time Total Time
2 1/2 cup 15 minutes



  1. Hull and halve strawberries lengthwise. Toss with salt in a medium nonreactive bowl and set aside about 10 minutes.
  2. 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.*
  3. 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.
  4. Serving Ideas:
  5. -Use as a condiment on a cheese plate
  6. -Serve on crackers with chevre, ricotta, or truffled goat cheese
  7. -Combine with chopped cucumbers and herbs for a quick salad
  8. -Skewer with mint or basil and mozzarella for a twist on caprese salad
  9. -Combine in a salad with spinach or arugula, toasted pistachios or almonds, and some torn fresh basil, parsley, or tarragon
  10. -Spoon over mascarpone or ice cream instead of balsamic strawberries


If your strawberries are really sweet, start with 2 tablespoons agave or honey and add more as needed so the strawberries are slightly vinegary and floral tasting but are not necessarily sweet.