Pickled Balsamic Strawberries: Fresh strawberries are pickled with balsamic and vanilla, which creates a perfect topping for vanilla ice cream or a yogurt parfait.
Let’s cut straight to it–you may be thinking pickled strawberries, has she gone and lost her mind?
While we don’t have time to debate the state of my mind, I can promise you that Balsamic Pickled Strawberries are going to blow your mind in a good way.
And now that spring has sprung and strawberries are in season, it is the perfect time for strawberry recipes like Strawberry Shortcake Breakfast Bars, Strawberry Chia Jam, and Chocolate Covered Strawberry Smoothie—and of course these balsamic strawberries.
Balsamic Pickled Strawberries
Just take a look at every fancy restaurant out there. Their desserts are riddled with a balsamic glaze.
Why? Because balsamic is the perfect counter balance to desserts and when reduced turns into a rich syrup.
One of my all time favorite ways to eat any berries is with a glaze of balsamic reduction. It feels naughty and decadent, but is absolutely guilt free.
I decided to take the balsamic glaze on berries a unique spin by creating a pickling liquid with balsamic vinegar, maple syrup and vanilla beans.
And I must say, I struck gold with this balsamic vanilla syrup for strawberries.
You guys, imagine a sweet strawberry bursting with a rich maple vanilla flavor and finishing with a rich balsamic tang– It is sheer perfection.
How do you pickle strawberries?
Pickling strawberries can be done quickly.
In order to pickle strawberries–or anything, you need sugar, vinegar, and salt.
For these sweet balsamic strawberries, we are choosing to use maple syrup, balsamic vinegar, and of course salt.
You can also can your pickled strawberries to enjoy strawberries year round as well. I have included both a quick pickle and traditional canning recipe.
Paired with a scoop of vanilla ice cream or plain Greek yogurt, and it becomes breakfast perfection or late night snack obsession. The vanilla pickled strawberries form the perfect topping for this blank canvas.
The balance of sweetness, creaminess, and slight tang of balsamic vanilla strawberries, is a taste buds dreams come true.
Not to mention this is a healthy snacker’s dream come true–high in protein, calcium, antioxidants, but low in sugar and fat–well when paired with yogurt instead of the ice cream 😉
But come to think of it, why limit yourself to using these Balsamic Strawberries on just yogurt?
What about topping chocolate cake or pancakes with these vanilla pickled strawberries or using this rich syrup for a glaze to serve with lemon scones? I am salivating thinking of all the endless options.
Regardless of how you use these pickled strawberries, they are a MUST try.
Recipe for Pickled Strawberries
Balsamic Vanilla Pickled Strawberries
Strawberries get a sweet and tangy twist with balsamic and vinegar.
- 1 pound Strawberries washed, hulled and sliced
- 1 cup balsamic vinegar
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tablespoon kosher salt
- 1 vanilla bean split open or 2 teaspoons vanilla extract
Bring balsamic vinegar, water, maple syrup, salt and vanilla bean to a boil. (If using vanilla extract, mix in AFTER cooking syrup.) Once mixture has come to a boil and salt has dissolved, remove from heat.
Place strawberries in heat proof 1 quart jar. Pour liquid over strawberries and place lid on jar. Allow to cool and refrigerate for up to 7 days.
If you formally can these, they will last for 6 months.
or longer storage, place the jar(s) in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jar immediately. Make sure the lid pop down, to be fully sealed. They will last 1 year on shelf, but I find best within 6 months.
Nutrition facts are for entire quart of strawberries--which is about 10 servings.