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Pickled Strawberries

(recipe, Jackie Varriano)

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Lightly macerated with a peppery sweetness, pickled strawberries lend a welcome complexity to arugula salads with candied pecans. They can also serve as the perfect topper to a fresh goat cheese-smeared cracker or a bowl of vanilla ice cream.


  1. 1 pt. ripe strawberries
  2. 1 tsp. salt
  3. ½ cup apple-cider vinegar
  4. ¼ cup sugar
  5. 2 Tbsp. mirin
  6. 1 to 2 tsp. whole peppercorns
  7. ⅓ cup torn fresh mint, or more if you'd like


  1. Wash and hull the strawberries, slicing them in half and quartering any huge ones. Place them in a glass jar or a non-reactive container that has a lid. Add the mint leaves and peppercorns.
  2. In a glass bowl, combine the salt, vinegar, sugar, and mirin. Stir to dissolve the salt and sugar granules. Pour this liquid over the strawberries. Shake the container a few times to mix it all up. Set aside for a few hours to let flavors develop.