Pickled Strawberries
In a large heat-safe bowl, place the strawberries, tarragon and thyme springs, and ground black pepper; set aside.
In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt.
Pour the hot vinegar mixture over the strawberries and cool to room temperature, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate overnight (the strawberries keep up to 1½ weeks in the refrigerator).
These are great on a salad with crumbled goat cheese and toasted pecans
Ingredients
Directions
In a large heat-safe bowl, place the strawberries, tarragon and thyme springs, and ground black pepper; set aside.
In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt.
Pour the hot vinegar mixture over the strawberries and cool to room temperature, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate overnight (the strawberries keep up to 1½ weeks in the refrigerator).
These are great on a salad with crumbled goat cheese and toasted pecans
Notes
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