Spiced Pickled Strawberries Recipes

QUICK-PICKLED STRAWBERRIES

Steps:

• Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
• Strawberries can be pickled 5 days ahead. Keep chilled.

SPICY PICKLED STRAWBERRIES

Steps:

• In a large bowl, combine the first 6 ingredients. Add strawberries and stir to coat. Refrigerate at least 1 hour. Transfer to jars, if desired; cover tightly. Store in refrigerator up to 2 days.

SPICED PICKLED STRAWBERRIES

Steps:

• 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.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

SPICED STRAWBERRIES

Steps:

• Place berries in large bowl.
• Combine juice, sugar, cinnamon stick and star anise in saucepan.
• Stir over medium heat till sugar dissolves.
• Bring to boil, reduce heat, simmer 10 minutes till reduced.
• Stir in Grand Marnier.
• Cool to room temp then pour over berries.
• Let sit at least 30 minutes to develop flavours.