Sweet Pickled Strawberries

Sweet Pickled Strawberries



Prep Time

10 mins + 8hrs marinating

Cook Time

5 mins

  • 100ml red wine vinegar
  • 30ml water
  • 1/4 cup caster sugar
  • 1 vanilla bean, halved lengthways
  • 250g strawberries


    Combine the vinegar, water and sugar in a small saucepan. Scrape the soft seeds from the centre of the vanilla pops and add to the pan. Cut the pods into shorter lengths and add to the pan. Stir over a medium heat until the sugar dissolves. Remove from the heat, add thyme. Set aside to cool.


    Hull and half the strawberries. Place into a large, sterilized jar. Pour over the cooled pickle liquor. Cover and refrigerate overnight.


    Pickled strawberries are delicious over vanilla ice cream, toasted waffles or pancakes. Alternately spread toast or crumpets with labneh, crème fraiche or ricotta and top with drained pickled strawberries.


    Pickled strawberries are best served within 8 days but will keep in the fridge for 3 weeks.

    Any unused pickling liquid is delicious used as strawberry vinegar in salad dressings or marinades. The liquid will keep 2 months in a clean airtight jar in the fridge.