Pickled Strawberries
These quick-pickled strawberries are sweet tangy and floral all at once and a perfect topping for a nice crusty slice of country loaf slathered with goat cheese and sprinkled with a little vegan honey. Try them out for a savory and sweet delicious summer snack!
- Category: Appetizer
- Diet: Vegan
Ingredients
For the pickle solution:
2 cups (400 grams) strawberries
3/4 cup (1. 75 dl) white balsamic or champagne vinegar
1/2 cup (100 grams) sugar
1/2 cup (1.25 dl) water
2 teaspoons of salt
1 tablespoon pink peppercorns
Strawberry toasts:
6 slices sourdough or rustic country bread
1 recipe goat cheese *
Fresh thyme leaves
vegan honey
pinch of sea salt
Instructions
To make the pickle solution:
First, sterilize a glass mason jar by boiling it in water for at least 3 minutes, then remove to dry on a clean kitchen towel
Hull and slice the strawberries and place them in the sterilized jar.
Add all the pickle ingredients in a medium pot, bring to a light simmer, and whisk until the sugar is dissolved. Turn off the heat and pour over the strawberries. Let the solution cool with the lid off in the refrigerator. Once cooled, close the lid. Keep in the refrigerator, and stays for about 1 week.
Fry the sliced bread in a little olive oil, sprinkle with a bit of sea salt, and spread a generous layer of goat cheese on each slice.
Top with some of the pickled strawberries and garnish with a sprinkle of fresh thyme and vegan honey. Enjoy immediately.
Find it online: https://sunnygandara.com/pickled-strawberries/
