I’ve developed a love of pickled everything. So when I saw this recipe for pickled strawberries, that inclination, along with my insatiable need to try every new and crazy-sounding food, made it inevitable that these would find their way into my fridge. I played with a few different recipes before hitting the jackpot making these with O Champagne Vinegar. This beautiful vinegar is brightly laced with citrus, giving the strawberries a huge flavour boost. They play perfectly against the creamy sweetness of the goat cheese, making this a lovely summer snack or appetizer.
1 lb. fresh Valley Strawberries
1/3 cup water
3/4 cup O Champagne Vinegar
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon freshly cracked pepper
1 package Chevrai Honey Vanilla Goat Cheese
1 package Lesley Stowe’s Raincoast Crisps
Wash the berries and remove the green stems. If the berries are large, slice in half or quarter them.
In a medium saucepan, bring the water, vinegar, brown sugar, salt and pepper to a boil. Remove from heat and cool partially.
Place the berries in a 2-cup mason jar. Pour the vinegar mixture over the berries, and place the lid on the jar.
Allow the berries to marinate in the vinegar at least 2 hours before serving.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.