Spiced Pickled Strawberries

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.

• Ready In: 1 hr
• Yields: 1 batch

Ingredients

• 12  cups strawberries, hulled
• 3  cups granulated sugar
• 1  teaspoon pickling salt or 1  teaspoon canning salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ground allspice
• 2  cups cider vinegar

Directions

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.