These pickled strawberries have lots of uses, including in the cocktail above.
Servings: 8 approx
- 8 oz strawberries
- ¾ cup champagne vinegar
- ⅓ cup water
- 2 tbsp sugar
- 1 tbsp salt
Hull the strawberries and cut them in half, or larger strawberries in quarters. Pack them into a jar.
Put the vinegar, water, sugar and salt in a small pan and warm over a medium heat, stirring regularly. It should just come to a simmer as the sugar and salt dissolve. Remove from the heat and pour over the strawberries.
Leave the liquid to cool then cover and chill. They will need to be left at least overnight but will be good up to 5 days.
Calories: 24kcal | Carbohydrates: 5g | Sodium: 874mg | Potassium: 52mg | Sugar: 4g | Vitamin C: 16.7mg | Calcium: 6mg | Iron: 0.2mg