Read along as she shares what inspired this recipe and her favorite way to enjoy it.
I grew up in a Jewish household, with a mother from Brooklyn, and a dad who cooked for Alice Water’s Square One during the peak of her “slow food” movement, pushing the importance of eating seasonally. Needless to say, we pickle everything. From the classic kosher dill pickle, to fennel in the spring, to strawberries in June (hello strawberry season!!) I’m also from Portland, Oregon where the stereotypes are true, because yes, we can pickle that.
My favorite summer activity is to head out to Sauvies Island, roughly a 30 minute drive from NE, to pick seasonal berries and play by the pound. If we’re feeling ambitious, we will bake a pie, but more realistically it all gets frozen for the seasons ahead.
I had just picked some strawberries a few weeks back, and was craving something sour and sweet. Hence, pickled strawberries. They’re spicy, savory, zappy and sweet all in a bite. Serve on vanilla ice cream after a long work day for a needed emotional pick-up.
- 2 lbs of strawberries
- 1 cup of white vinegar
- 3/4 cup of WSH Fire Cider
- 3/4 cup maple syrup
- 2 tbsp black peppercorns
- 10-12 sprigs of basil
- pinch of salt
- pinch of red chili flakes (if you like a spicy kick)
- Add strawberries, peppercorns, basil, and chili flakes to a large mason jar.
- Put your vinegars, maple syrup and salt on the stove top. Bring to a simmer, then take off the heat, and pour into the jars.
- Give the strawberries a mix, and set aside for 30 minutes without the lid. Once the jar feels cool, roughly 30 minutes later, put your lid on and pop in the fridge. Refrigerate overnight.