Pickled strawberries are my favorite right now. It’s the end of May, the weather is summery, school and activity programs are over, and my interest in cooking a decent dinner is at an all-time low.
Here we go: These sweet, vinegar-soaked strawberries, lightly slathered on toasted sourdough topped with goat cheese and finished with thyme and honey, are eaten on the deck at 4:30 pm, giving us plenty of time to hang out and enjoy a few more hours of summer evening. These are so good.
I considered including this recipe in the SOS series. We usually make dinner recipes in this series, but this one initially looks and feels more like an appetizer or snack.
These pickled strawberries are not just a snack, they’re a versatile dish that can be enjoyed in various ways. Over the last year and a half, I’ve made these, and I’ve found that they’re usually hors d ‘oeuvres that end up being dinner. Ha-ha. I can’t tell you how many times I’ve tossed a jar of these strawberries together in the afternoon, cobbled together some toasts for an outdoor summer snack at that magical (and challenging) 4 pm, and watched as everyone gobbled down bread, cheese and strawberries to make the evening fun. It works for me.
They’re simple, unexpected, and entertaining—the perfect way to sneak a little happiness into the week!
Instructions
- Pickled strawberries: Put the strawberries in a jar. Add vinegar, sugar, pepper, and salt. Fill the jar with water. Close the lid and gently shake well.
- Waiting time: Place in the refrigerator for 2 hours or up to 2 days. (I like to eat them within the first 12-24 hours so they don’t get too gelatinized.)
- How to eat: saute or toast. I fry a few slices of olive oil on a frying pan until golden brown and crisp. Spread the goat’s cheese on the toast and top with some strawberries. Break them up gently with a fork. Sprinkle with a dash of thyme, a dash of honey, and a dash of salt. Mwah!
