Spiced Pickled Strawberries

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READY IN: 1hr
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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