Spiced Pickled Strawberries

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Recipe by mollypaul

An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time.

Ingredients Nutrition


  1. Puncture strawberries with fork tines and cut any large ones in half.
  2. Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
  3. Remove from heat and let cool slightly; pour over prepared berries.
  4. Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
  5. Prepare canner, jars and lids.
  6. Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
  7. Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
  8. Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
  9. Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
  10. Place jars in canner and return to a boil.
  11. Process for ten minutes.
  12. Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
  13. Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
  14. Check lids and refrigerate any jars that are not sealed.

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