1vanilla beansplit 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.
Balsamic Vanilla Pickled Strawberries
Amount Per Serving
Calories 598Calories from Fat 18
% Daily Value*
Vitamin A 55IU1%
Vitamin C 266.7mg323%
* 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!
Balsamic Vanilla Pickled Strawberries https://amindfullmom.com/balsamic-strawberry-sundae/ March 5, 2017