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5 from 1 vote

Quick Balsamic Pickled Strawberries


  • 2 1/2 pounds strawberries washed, stemmed, and cut in quarters
  • 2 cups white sugar
  • 2 Tbsp fresh thyme
  • 1 Tbsp mustard seed
  • 1 Tbsp soy sauce
  • 2 cups balsamic vinegar
  • 2 cups water


  • In a medium-sized, non-ionized pot combine balsamic vinegar, water, sugar, soy sauce, thyme, and mustard seeds.
  • Cook on low-medium heat until sugar is completely dissolved. Remove from heat and allow to cool to room temperature (to avoid mushy strawberries).
  • Divide prepared strawberries between jars. Cover strawberries with vinegar brine (plus thyme and mustard seeds).
  • Wipe rims and apply lids. Place in refrigerator for at least 12 hours before consuming.