We recently dined at Lower 48 in Denver where we were served a delicious cocktail made with pickled strawberries. While the strawberry itself was not so pretty, the concentrated flavor was wonderful and I began to envision the possibilities.
I used a mixture of white balsamic for some delicate sweetness and some sherry vinegar to add a bit of depthy complexity which enriches the strawberriness of the strawberries. Tarragon and thyme are a natural choice of herb as they pair so nicely and some coriander seed added some floral notes. Szechuan peppercorns come through just slightly in the strawberries, but give the syrupy brine just a hint of that fun numbness which is really delightful when used in a cocktail. (And you should really use some of the syrup in a cocktail).
My favorite use (other than the cocktail) was this tartine. I mixed the pungent berries with fresh, sweet cherries (though I think roasted beets would also be great), added some basil and tarragon and some hefty black pepper. It topped some toasts spread with a creamy goat milk brie, but any creamy white cheese at your level of funky comfort would work well. From burrata to smoked blue cheese, I think you'd find success.
The strawberries can be added to salads, blended up with other fruits (peaches, apricots) for a spread or mixed with vegetables (beets!) for variations on the tartine. Add some sliced berries and some of the brine to soda water for a refreshing drink or mix into a cocktail. My favorite so far: pickled syrup, tequila, lime and a splash of aranciata. —savorthis
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