Recipe: Madison Skye's Fire Cider Pickled Strawberries

Madison Skye re-created her Fire Cider Pickled Strawberries for us! 🍓

Read along as she shares what inspired this recipe and her favorite way to enjoy it.

Madison:

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.

Recipe below: