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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. 

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 598 kcal
Author A Mind Full Mom

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. If you formally can these, they will last for 6 months.
  4. 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.

Recipe Notes

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*
Total Fat 2g 3%
Sodium 7053mg 294%
Potassium 1160mg 33%
Total Carbohydrates 133g 44%
Dietary Fiber 9g 36%
Sugars 108g
Protein 4g 8%
Vitamin A 1.1%
Vitamin C 323.3%
Calcium 22.9%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.