My husband has been asking me when I am going to post his strange and innovative strawberry pickle recipe in our blog. We came up with the competition to create a uniquely delicious recipe using strawberries as a feature ingredient. Though I won the competition with my Chicken and Strawberry Pepper Sauce fair and square, I felt oblige to share with you his equally interesting strawberry recipe.
When he told me the idea of strawberry pickle, I thought “grose!”. The mre he elaborated the details and technique, the more I convinced that it was not going to work. How could you pickle something so gentle and fragile like strawberries? My brain couldn’t stop thinking of rotten strawberries in the jar with dark dirty molds.
I went on internet searching for strawberry pickle recipe, to my surprise there were really a lot of them. Apparently you can pickle strawberries, and there are many ways to do it. Some part of India pickles strawberries with spices and used as condiments served along with other spicy dishes.
Back to my husband version, we were really particular about hygiene, because pickling is really a risky business. We didn’t want to spend a week in the hospital because of food poisoning, so we sterilized the jar in hot steam before using.
5 large strawberries (adjust the amount to fit the jar used)
1 green banana pepper
1 1/2 cup water
1/4 cup vinegar
1 tsp salt
1 tbsp sugar
Sterilized Jar with lid
Wash strawberry and pepper in running water and pad dry.
Arrange strawberries and pepper in the clean jar.
Combine water, vinegar, salt and sugar in a medium pot and bring to boil. Allow to boil for 5 minutes, turn off the heat and let it cool down.
Once the solution cool down, pour it in the jar. Strawberries and pepper should submerge in the liquid.
Close the jar and keep aside for 3 days.
Refrigerate after opening.
I really underestimated his strawberry pickling idea. The strawberry pickle was really eatable and we didn’t have food poisoning. It tasted like other kind of pickle with a little bit of sweetness, the texture is super tender and delicate. It’s good, but frankly really weird for me.
“I have one problem… I don’t know what we will use this with.” I told him, I still couldn’t figure out how to use this…. Should we eat with rice, put in the sandwiches, or in a cocktail? He told me to just serve them any way we like…. Seriously I don’t know what to do.
1) I am not advertising on making this pickle but if you want to try make sure you following the standard pickling instructions.
2) Use it at the third day otherwise keep in refrigerator.
3) If it looks funny, then don’t eat it.