Pickled Strawberries
    DessertsAmerican

    Pickled Strawberries

    Unexpectedly delightful little pops of sweet vinegar-soaked strawberries on grilled sourdough with goat cheese, thyme, and honey!

    Prep Time
    10 min
    Cook Time
    1 min
    Total Time
    11 min
    Servings
    6
    Difficulty
    medium

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    Ingredients

    • 1 1/2 cups halved strawberries (enough to fill a jar)
    • 0.33 cup white balsamic vinegar
    • 1 tablespoon sugar
    • pinch of salt
    • 1 tablespoon peppercorns
    • water to fill the rest of the jar
    • 6-7 slices sourdough 
    • one or two 4-ounce packages goat cheese
    • some thyme leaves
    • a honey drizzle
    • pinch of salt

    Instructions

    1. 1

      Place the strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Fill to the top with water. Secure the lid and shake gently to combine.

    2. 2

      Place in the refrigerator for 2 hours, or up to 2 days. (I prefer these within the first 12-24 hours so they don't get too mushy.)

    3. 3

      Fry or grill the bread. I fry a few slices at a time in olive oil on my griddle until nice and golden and crispy. Smear the goat cheese on the toast and top with a few strawberries. Smash them gently with a fork. Sprinkle with bits of thyme, a drizzle of honey, and a hit of salt. Mwah!

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