Pickled Strawberries Recipe | Tasting Table
Prep Time:
35 minutes
Cook Time:
12 hours
Servings:
4 cups
Ingredients
  • 3 pounds strawberries, hulled and halved
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • ¾ cup red wine vinegar
  • ½ cup corn syrup
  • Candy thermometer
  • 2 sterilized pint jars with lids and rims
Directions
  1. In a large bowl, toss the strawberries with the sugar and salt to coat, then let sit at room temperature for 12 hours.
  2. Strain out the fruit and transfer the liquid to a medium saucepan with the remaining ingredients over high heat. Cook until the liquid reads 220º on a candy thermometer, 5 to 6 minutes, then pour over the fruit and let sit for another 12 hours.
  3. Repeat this process of straining the fruit, boiling the liquid and pouring the hot liquid over the fruit 3 more times, each time raising the temperature by 2º.
  4. Divide the cooled fruit and liquid between the 2 mason jars, pressing the strawberries down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
  5. Bring a stockpot filled with water to a boil. Make sure there is enough water for the jars to be completely submerged. Arrange the jars on a wire rack and lower into the water. Process the jars in boiling water for about 15 minutes.
  6. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids or tops of the jars. Check the seals after 24 hours; they should not flex up and down when pressed in the center. The pickled strawberries will keep for up to 1 year.