Pickled Strawberries Recipe

Sweet and tangy pickled strawberries made with white vinegar, balsamic vinegar, sugar, salt, and cinnamon. These easy refrigerator pickles are delicious on cream cheese or mascarpone toast, salads, cheese boards, yogurt, desserts, and more.

Course accompaniments, pickles

Cuisine world

Diet Vegetarian

Keyword pickled strawberries, summer pickles

Method no cooking

Difficulty Easy

Recipe Type Vegan, Vegetarian

Prep Time 10

Resting Time 6

Servings cup

Calories 277kcal

Ingredients

2 cup strawberries
1 cup vinegar pickling vinegar
1 cup water
½ cup sugar
salt to taste
1 inch cinnamon stick
2 tablespoon balsamic vinegar optional

US Customary - Metric

Instructions

Prepare the strawberries

Wash the strawberries well and dry them thoroughly.
Remove the green tops and cut the strawberries in half. If your strawberries are small, you can leave them whole.

If you are making this for the first time, choose larger pieces because they hold their shape better.

Make the pickling liquid

Add the white vinegar, water, sugar, salt, and cinnamon stick to a mixing bowl.
There is no need to bring the mixture to a vigorous boil.

Add the balsamic vinegar

Add balsamic vinegar now to finish the mixture.

Pickle the strawberries

Place the prepared strawberries in a clean glass jar or container.
Pour the pickling liquid over the strawberries, making sure they are mostly submerged.

Refrigerate

Cover the container and place it in the refrigerator.
Let the strawberries sit for several hours so they have time to absorb all those sweet, tangy flavors.
For the best flavor, I like to let them sit overnight.

Notes

Use firm strawberries: They hold their shape better and won't become too soft.

Dry the strawberries well: Excess water can dilute the pickling brine.

Don't boil the brine: Gently heat if you feel to dissolve sugar and salt quickly.

Add balsamic off the heat: This helps preserve its rich, fruity flavor.

Go easy on cinnamon: A little adds warmth without overpowering the strawberries.

Let them sit overnight: A few hours works, but overnight gives the best flavor.

Perfect for toast: Try them with cream cheese or mascarpone on toasted sourdough—one of my favorite ways to enjoy them! ❤️

Keep refrigerated: These are refrigerator pickles, not shelf-stable canned pickles.

Enjoy within 3–5 days: For the best texture and flavor.

Nutrition