Spiced Pickled Strawberries

1. 1

   Puncture strawberries with fork tines and cut any large ones in half.

2. 2

   Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.

3. 3

   Remove from heat and let cool slightly; pour over prepared berries.

4. 4

   Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.

5. 5

   Prepare canner, jars and lids.

6. 6

   Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.

7. 7

   Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.

8. 8

   Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.

9. 9

   Wipe rim and place hot lid on jar; screw band down until fingertip-tight.

10. 10

    Place jars in canner and return to a boil.

11. 11

    Process for ten minutes.

12. 12

    Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.

13. 13

    Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).

14. 14

    Check lids and refrigerate any jars that are not sealed.

* Per serving · 4 servings · Values may vary.

No additional tips available.