Pickling strawberries in jam jars
Strawberries are something of an institution in the UK. As a nation that enjoys a brief and rather unpredictable summer, strawberries epitomise our hopes for the season and our joy when the sun comes out to play. Sadly, the British strawberry season is all too brief and we often find ourselves with a huge glut of strawberries in a short time, followed by months of wanting to eat strawberries or use them in cooking but trying to avoid buying imported fruit out of season. As ever, home preserving is the answer. Once you have made a sensible batch of jam, it is time to think about other ways to use up your strawberry crop. In today’s post, we take a look at how to pickle strawberries to make the most of this great summer classic.
Jam jars to the rescue
The first thing you need to do before getting on with the pickling is to select your jars. Most jars for jam making will be suitable, provided they are sterilised and have airtight lids. For a charming vintage look, why not opt for some of our clip top jars or our Mason screw top jars? These jars for jam will look just as good filled with pickled strawberries or other fruit.
Filling your jam jars
Preserving strawberries by pickling could not be easier. Here is a simple recipe:
1kg ripe strawberries
500ml white balsamic vinegar
4 tbsp salt
Wash and hull the strawberries, then chop them. Pack them into sterilised jars, leaving a little space at the top of each jar. Add the vinegar, water, sugar and salt to a pan and bring to the boil. When the sugar and salt have fully dissolved, pour the liquid over the strawberries. Allow to cool and seal the jars carefully.
How to use pickled strawberries
Once you have pickled your strawberries, there are all sorts of creative ways you can use them. If you have never thought of using strawberries in a salad before, try them tossed over a mixed green leaf salad with a little of the pickle syrup used as a dressing. You can also drop them in a glass of Pimm’s or a homemade cocktail or mocktail, or add them to ice cream for a fabulous dessert. Alternatively, try them as a sweet and sour relish to accompany cheese and biscuits, a ploughman’s lunch, or fish such as mackerel or sardines. Don’t forget that you can also use the preserve syrup once all the strawberries have been eaten.