Balsamic and Strawberries are a match made in heaven! Fresh strawberries are pickled with balsamic and vanilla, which creates a perfect topping for vanilla ice cream or a yogurt parfait.
If you have tried Balsamic Strawberries, you already know that this recipe is going to be a knock-out.
But for those of you NOT familiar with strawberries paired with balsamic you may be thinking–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 Strawberries are an amazing combination of sweet and savory.
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.
Pickling strawberries can be done quickly.
In order to pickle strawberries–or anything, you need sugar, vinegar, and salt.
Ingredients for Pickled Sweet Balsamic Strawberries
- maple syrup
- balsamic vinegar
- vanilla beans
How to Pickle Strawberries
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.
Quick Pickled Balsamic Strawberries
- 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.
Traditional Canning Method for Balsamic Strawberries
- Start with sterilized pint size jars.
- Prepare balsamic strawberries as directed.
- After the strawberries are prepared, place the jar(s) in a pot of boiling water.
- When the water comes back to a boil, set the timer for 5 minutes and remove the jar immediately.
- Make sure the lids on the jars pop down, to be fully sealed.
- These balsamic strawberries will last 1 year on shelf, but I find best within 6 months.
How to Serve Balsamic Strawberries
- Top vanilla ice cream with these sweet balsamic strawberries.
- Top plain Greek yogurt with the strawberries.
- Serve with chocolate cake.
- Use as topping for pancakes or waffles.
- Serve alongside lemon scones.
Recipe for Pickled Strawberries
Balsamic Vanilla Pickled Strawberries
- 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.