Balsamic Vanilla Pickled Strawberries

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. 
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Balsamic Strawberries, Pickled Strawberries
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 quart
Calories: 598kcal
Author: Kristen Chidsey


  • 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. 
Nutrition Facts
Balsamic Vanilla Pickled Strawberries
Amount Per Serving
Calories 598 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 7053mg307%
Potassium 1160mg33%
Carbohydrates 133g44%
Fiber 9g38%
Sugar 108g120%
Protein 4g8%
Vitamin A 55IU1%
Vitamin C 266.7mg323%
Calcium 229mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!