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.
Why? Because balsamic is the perfect counterbalance 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.
The strawberries are 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, the only things you need are vinegar, a sweetener, and salt. For this recipe, I maple syrup acts as the sweetener and balsamic is the vinegar of choice as it is rich and sweet. This mixture is the perfect combination for quickly pickling strawberries.
How to Pickle Strawberries
- Bring balsamic vinegar, water, maple syrup, salt, and vanilla bean to a boil. If using vanilla extract, mix in AFTER cooking syrup.
- Once the mixture has come to a boil and salt has dissolved, remove from heat.
- Place strawberries in a heatproof 1-quart jar.
- Pour liquid over strawberries and place lid on jar.
- Allow to cool and refrigerate for up to 7 days.
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.
- 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.