Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 lbs
- 1¼ 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