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- 2 cups fresh strawberries, whole
- 1 cup water
- 1 cup Hy-Vee white distilled vinegar
- 1 tbsp Hy-Vee granulated sugar
- 2 tsp pickling salt
- 1 (3-inch) stalk lemongrass, thinly sliced
- 1 tbsp pink peppercorns
- 4 sprig(s) fresh thyme
Fill a quart jar with strawberries; set aside.
Combine water, vinegar, sugar, and pickling salt in a small saucepan. Add lemongrass, pink peppercorns, and thyme sprigs. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over strawberries in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving or store in the refrigerator for up to 2 weeks.