Strawberry pickles: the best pickles

Ingredients

For 4 servings

• •250 g 250 g Strawberry compote
• •10 cl 10 cl Cider vinegar
• •5 cl 5 cl Water
• •3 c. à soupe 3 tablespoons White sugar
• •0.5 c. à café 0.5 Coffee c. Fresh ginger
• •0.5 c. à café 0.5 c. Coffee mustard dry
• •1 1 pinch(s) Piment
• •1 1 pinch(s) Salt, pepper
• •Some Bay of juniper

Method

1. 1.Preparation of strawberries
2. 2.Wash the strawberries thoroughly under clear water, then water them. Cut them in two or in quarters according to their size, to facilitate their impregnation by brine. Then gently place the pieces of strawberries in a clean, airtight glass jar, trying to arrange them evenly.
3. 3.Making brine
4. 4.In a small saucepan, pour cider vinegar, water, sugar, ginger into pieces or minced, mustard seeds, juniper berries, and pepper flakes according to your taste, then season with some salt and pepper. Mix well all the ingredients.
5. 5.Brine cooking
6. 6.Wear the saucepan containing the mixture over medium heat. Stir until the sugar and salt are perfectly dissolved and the flavours of the spices begin to release. Let boil for a few moments to concentrate the flavors, then immediately remove the pan from the heat.
7. 7.Brine cooling
8. 8.Let the liquid stand at room temperature so that it cools completely. This step is essential to avoid cooking strawberries, which allows you to keep all of their crunchy as well as their beautiful original color once the pickles are finished.
9. 9.Pickle assembly
10. 10.Then pour the cooled brine, with all the spices, directly on the strawberries in the jar. Make sure all pieces of strawberries are well immersed in the liquid. Seal the jar hermetically and shake it slightly if necessary for proper distribution.
11. 11.Rest in the refrigerator
12. 12.Place the closed jar in the refrigerator. Let stand and infuse for a few days, ideally at least 48 hours, to allow the aromas to penetrate the strawberries. Don't hesitate to wait a little longer to get even more scented and balanced pickles.