After eating lunch at Finca in Salt Lake City a few weeks ago, I haven’t been able to stop thinking about the pickled strawberries I had on my salad. I decided to try making some quick pickled strawberries at home. Instead of using whole spices, I used fresh rosemary (thank you, Christie) and a vanilla bean. These are addictive, I tell you. Addictive!
My friend Jen made some pickled strawberries last year at an event sponsored by Edible Wasatch. It was the first time I’d ever tasted (or even thought of) a pickled strawberry. These are a bit sweeter than those strawberries were. I wanted them that way because I had grand visions of eating the atop crackers smeared with goat and sprinkled with black pepper, or toast (or gluten-free artisan bread), and in salads (like one with cucumbers and quinoa), and on top of panna cotta.