Pickled Strawberries

Kendra of The Paleo Paparazzi is sharing a great way to use up leftover strawberries. Create a perfect sweet and tangy topping for tacos, salads, sandwiches, cocktails, and desserts! 

Pickled Strawberries

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 lbs
Calories: 59kcal

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  • cup apple cider vinegar
  • ½ cup filtered water
  • 1 Tbsp honey
  • 1 tsp kosher salt
  • 2 lbs fresh California strawberries


  • Add vinegar, water, honey and salt to a saucepan on medium heat. Stir until salt and honey have dissolved.
  • Wash strawberries, remove stems and quarter them.
  • Fill jar with sliced strawberries. Pour vinegar mixture over them and allow to come to room temperature. Strawberries will shrink as they cool so you can fit in a few more.
  • Seal jar and refrigerate. Let the strawberries pickle for at least a day and enjoy.


Serving: 1  cup of strawberries | Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 322mg | Fiber: 3g | Sugar: 10g

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