PICKLED GREEN STRAWBERRIES
Ask for green, or unripe, strawberries at your local farm stand or farmers' market. Serve with a selection of Nordic cheeses and rye crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 12h15m
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Clean and dry a jar big enough to hold strawberries (at least 2 1/2 cups in capacity). Fill jar with strawberries, then add peppercorns, bay leaves, caraway seeds, and yellow mustard seeds.
- Simmer vinegars, water, honey, and salt in a saucepan over medium heat until honey and salt are dissolved, about 8 minutes. Let cool completely. Pour mixture over strawberries to cover completely. Seal jar and give it a few gentle shakes. Refrigerate at least 12 hours, and serve within 2 days.
SPICY PICKLED STRAWBERRIES
I developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 6 ingredients. Add strawberries and stir to coat. Refrigerate at least 1 hour. Transfer to jars, if desired; cover tightly. Store in refrigerator up to 2 days.
Nutrition Facts : Fat about 3/4 cup, Cholesterol 1g fat (0 saturated fat), Sodium 0 cholesterol, Carbohydrate 347mg sodium, Fiber 19g carbohydrate (14g sugars, Protein 3g fiber)
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