The only little tweak I made to Marisa’s recipe was in the amount of sugar — she calls for 1 tablespoon and I used just a touch less. I’ve been using my berries in a salad made of simple greens, shaved goat feta and a lemony vinaigrette. It’s been deemed the salad of the season around here. I’d love to hear what you do with yours. Please note that the strawberries must sit for at least 24 hours in the refrigerator before enjoying and that time isn’t factored into the breakdown above.

Recipe from: Preserving by the Pint

Wash the strawberries, remove the stems and leaves, and cut into halves or quarters, depending on size.

In a medium saucepan, combine the vinegar with 1/3 cup / 80ml water, the sugar, salt and peppercorns. Set over high heat and bring to a boil.

Place the tarragon in a wide-mouth 1-quart/1-liter jar and add the chopped berries. Once the brine has boiled pour it over the strawberries. Let the pickles cool until room temperature, and then place a lid on the jar and refrigerate.

Allow the pickles to rest for at least 24 hours before eating.