Berry Harvest Heaven

Since we're living right smack dab in the middle of farmland, we've decided to take advantage and I've been doing some recipe testing. Recently, I saw a Epicurious recipe for pickled strawberries and after this year's abundant harvest of Oregon strawberries, I figured these would go perfectly with a few ideas I've been toying with.  I'll save those dishes for another day, but here is a quick pickle recipe for those deliciously sweet strawberries.


Quick Pickled Basil Strawberries

  • 1 lb. Fresh or Frozen Whole Strawberries
  • 1 Cup Water
  • 1 Cup White Basalmic Vinegar
  • 1 Cup Sugar
  • 1 Tsp Vanilla or 1/2 Fresh Vanilla Bean
  • 1 Sprig of Basil


  1. Clean strawberries.
  2. Mix water, vinegar, sugar, and vanilla in small sauce pan and heat to medium high.  
  3. Bring pickled juice to boil, lower heat and let simmer for 10 minutes.
  4. Put strawberries in large jar with sprig of basil.
  5. Pour pickle juice over strawberries and close lid.
  6. Let marinate in refrigerator for 1 hour minimum.  Can be kept for up to 6 months.

Use in salads, ice cream topping, and pretty much anything else.  I'll be using these as a fruity addition to my farro salad.