Quick pickled strawberries with mint and pink pepper
Item 1 of 1
This quick pickled strawberry recipe is great with savoury salads, on cheesecake, in Eton mess or simply with cream. You can use the slightly strawberry-flavoured pickling vinegar in a beautiful summery dressing.
First published in 2017
discover more:
Ingredients
Metric
Imperial
Quick pickled strawberries with mint and pink pepper
- 200g of strawberries
- 100ml of red wine vinegar
- 2 tbsp of sugar
- 1 sprig of mint, plus extra to garnish
- 1 tsp pink peppercorns
SAVE RECIPE
Method
1
Place the vinegar and sugar in a pan and place over a medium heat. Stir until the sugar dissolves then remove from the heat
2
Lightly crush the pink peppercorns and add to the pan, along with the mint. Allow to cool and infuse
3
Hull and quarter the strawberries then pour the cooled pickle liquor over the top and give a stir. Leave the strawberries to pickle for at least 20 minutes, then drain and serve
4
You will be left with a mild strawberry vinegar which is delicious used in cocktails or salad dressings
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
