Sweet Pickled Strawberries

Sweet strawberries quick-pickled with vanilla and honey are a perfect ice cream or yogurt topper!

A cutting board sits on a white surface. On the cutting board is a quart of berries, two vanilla beans, a small mixing bowl of rainbow peppercorns, and a jar of honey. End photo ID.


  • 2 Vanilla beans, split (optionally, use 2 teaspoons of vanilla extract if you don't have vanila beans

  • 1 pound of strawberries (halve small berries and slice large berries)

  • 1 1/2 teaspoons whole peppercorns

  • 3/4 cup white vinegar

  • 3/4 cup water

  • 1/4 cup maple syrup

  • 1/4 cup honey

  • 1/4 teaspoon salt


Cut and pack berries into a clean and sterilized quart size jar. Add split vanilla beans and peppercorns. (Add the extract in this step if you're not using whole beans.)

In a small saucepan, combine water, vinegar, honey, salt and maple syrup and bring to a boil. Make sure to stir it frequently.

Pour hot brine over berries and screw on the lid. Allow to cool to room temperature before putting the jar in the fridge!

Let soak for two days in the fridge. The berries will shrink slightly and float to the top of your jar. This is normal!

Enjoy your pickled berries over ice cream, yogurt, or as a cake topper!

A bowl of yogurt sits on a stovetop. It is topped with a small amount of pickled strawberries. Behind the bowl is the jar of finished pickled berries. End photo ID.

Featured Posts