Spiced Pickled Strawberries |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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