lavender & peppercorn pickled strawberries

This is a 2 for 1 recipe! Herbaceous pickled strawberries that will impress on your next charcuterie board, pLUS a strawberry shrub (a wonderful ingredient in cocktails and mocktails) all in one fell swoop.

Pickled strawberries, on a slice of focaccia with roasted peppers, honey, goat cheese, and mint.

Herbs:

.5 tbsp white peppercorn

.5 tbsp black peppercorn

1 tbsp lavender

Brine:

2 cups water

1 cup champagne vinegar (you can sub white wine vinegar, but I think the champagne vinegar’s floral note is worth it!)

2 tbsp sugar

1 tsp salt

1 quart of strawberries, sliced

recipe

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recipe 〰️

1. Blitz b&w peppercorns and lavender in a spice grinder. Add to an herb sachet.

2. Bring water, vinegar, sugar and salt to a boil. Remove from heat and add the herb sachet.

3. Let mixture cool and add the sliced strawberries, with the herb sachet.

4. Let strawberries pickle overnight in the fridge with the herb sachet.

5. Strain strawberries, but save the brine! It makes a lovely cocktail or mocktail ingredient [it’s technically called a shrub, defined as a flavored fruit vinegar]. Try it with soda water or in a cocktail.

6. Enjoy your strawberries in a salad, paired with meats, cheeses, and crackers on a charcuterie board, or anywhere else you want a floral, fruity, kick.

Lavender pickled strawberries served with green goddess dressing, burrata, roasted beets, pistachio, and mint.