Recipe – Quick Pickled Strawberries with White Balsamic

Here’s an easy quick pickled berry recipe you can throw together in minutes. It will last a week or so in the fridge, but I’m guessing you’ll eat them up quick!

While we do have strawberries in our yard, we’re getting just about a handful a day (and we have a cute lil brown bunny who also likes our strawberries) so to make this recipe I picked up a couple pints of berries at the Vancouver Farmer’s Market.

In an effort to tamp down my allergy symptoms this month, I’ve been sampling different local honey from Sithean Acres (also at the market) and used their fireweed honey in this recipe.

I recently found Navidi’s, a shop in nearby Camas that sells hundreds of types of olive oils and vinegars. I used their pineapple white balsamic in this recipe and it was delicious!

Quick Pickled Strawberries with White Balsamic


  • 2 cups of strawberries, trimmed and washed.
  • 1/2 cup white balsamic vinegar.
  • 1/2 cup water.
  • 1 Tbsp honey.
  • Pinch of salt and pepper.


  1. Place berries in a jar.
  2. Mix vinegar, water, honey, salt and pepper and pour over berries.
  3. Give the jar a gentle shake.
  4. Refrigerate for 1-2 hours.
  5. Enjoy!

I ate my strawberries right out of the jar, also put them on a salad (including this meal of salmon and grits). You could also spread goat cheese on a slice of toast and top with strawberries.