These vanilla bean pickled strawberries are easy to prepare and hit the perfect balance of sweet and tangy. Serve them with yogurt or ice cream, or add them to a salad for a bright, flavorful twist.
Why you’re going to love pickled strawberries!
Canning and preserving lets you capture the bright flavors of summer, and pickling isn’t just for vegetables. Fruit pickles are a delicious way to extend the season’s bounty, and these vanilla bean pickled strawberries are a standout example.
The berries are preserved in a simple brine of apple cider vinegar, water, and honey for a gentle sweetness. Whole peppercorns add depth while split vanilla beans lend a warm, aromatic note. The result is versatile: tasty right from the jar or as a topping for yogurt, ice cream, or salads.
Ingredients for pickled strawberries
- 2 cups quartered strawberries (about 1 pound)
- 1–1½ teaspoons peppercorns
- 2 whole vanilla beans, split
- ¾ cup apple cider vinegar (180 ml)
- ¾ cup water (180 ml)
- ½ cup honey (120 ml)
- ¼ teaspoon kosher salt
How to make
- Place quartered strawberries, peppercorns, and split vanilla beans in a clean, sterilized jar. For a stronger vanilla flavor, scrape the seeds from one bean into the jar as well.
- In a small saucepan, combine apple cider vinegar, water, honey, and kosher salt. Heat the mixture until it reaches a boil, stirring so the honey dissolves.
- Pour the hot brine over the berries, making sure they are covered.
- Seal the jar and allow it to cool to room temperature.
- Refrigerate and let the strawberries pickle overnight before serving.
My Pro Tips
Recipe Tips
- Use a sterilized jar with a tight-fitting lid. A dishwasher cycle or boiling jars briefly will do the job.
- If you don’t have vanilla beans, use 1 teaspoon vanilla bean paste as a substitute.
- To intensify the vanilla, split and scrape the beans so the seeds infuse the brine.
- For best texture and flavor, enjoy your pickled strawberries within two weeks.
How to serve
These pickled strawberries are extremely versatile. Try them:
- Over plain Greek yogurt or flavored yogurt for a bright contrast.
- As a topping for vanilla ice cream to add acidity and complexity.
- Tossed into a spinach and berry salad for sweet-and-sour interest.
Don’t discard the flavorful brine—it’s great for mixing into vinaigrettes, shrubs, or cocktails for an extra hit of strawberry and vanilla.
More strawberry recipes
Vanilla Bean Strawberry Jam
Fresh Strawberry Pie
Strawberry Freezer Jam
Homemade Strawberry Rhubarb Pie
Vanilla Bean Pickled Strawberries
Ingredients
- 2 cups quartered strawberries (about 1 pound)
- 2 whole vanilla beans, cut down the middle
- 1–1½ teaspoons peppercorns
- ¾ cup apple cider vinegar (180 ml)
- ¾ cup water (180 ml)
- ½ cup honey (120 ml)
- ¼ teaspoon kosher salt
Instructions
- Add the quartered strawberries, split vanilla beans, and peppercorns to a sterilized jar. If you want more vanilla, scrape one bean into the jar.
- Combine apple cider vinegar, water, honey, and kosher salt in a saucepan. Bring to a boil over high heat, stirring to dissolve the honey.
- Pour the hot brine over the berries, seal the jar, and let it cool to room temperature.
- Refrigerate and let the strawberries sit overnight to develop flavor.
- Serve chilled over ice cream, yogurt, or added to salads.
Notes
- One pound of quartered strawberries yields roughly 2 cups.
- This recipe makes about eight 1/4-cup servings.
Nutrition
Calories: 83 kcal
Carbohydrates: 21 g
Protein: 0.4 g
Fat: 0.2 g
Sodium: 76 mg
Sugar: 19 g
Nutrition information is automatically calculated and should be used as an approximation.