Quick Strawberry Pickles

1. 1

   In a small saucepan, bring vinegar, sugar, lemon zest, and peppercorns (whole and crushed) to a boil.

2. 2

   Turn down temperature to medium heat and simmer until liquid reduces slightly, about 5 minutes.

3. 3

   Place sliced strawberries into a clean jar.

4. 4

   Pour contents of saucepan over the strawberries and cover loosely with a lid. Allow to cool.

5. 5

   Refrigerate. Will keep for one week in the fridge.

No additional tips available.