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A picture of Pickled Strawberries

Pickled Strawberries

  • Author: Lindsay
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


Unexpectedly delightful little pops of sweet vinegar-soaked strawberries on grilled sourdough with goat cheese, thyme, and honey!


Units Scale

For the Pickled Strawberries: 

  • 1 1/2 cups halved strawberries (enough to fill a jar)
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon sugar
  • pinch of salt
  • 1 tablespoon peppercorns
  • water to fill the rest of the jar

For Toasts:

  • 67 slices sourdough
  • one or two 4-ounce packages goat cheese
  • some thyme leaves
  • a honey drizzle
  • pinch of salt


  1. Pickled Strawberries: Place the strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Fill to the top with water. Secure the lid and shake gently to combine.
  2. Wait Time: Place in the refrigerator for 2 hours, or up to 2 days. (I prefer these within the first 12-24 hours so they don’t get too mushy.)
  3. For Serving: Fry or grill the bread. I fry a few slices at a time in olive oil on my griddle until nice and golden and crispy. Smear the goat cheese on the toast and top with a few strawberries. Smash them gently with a fork. Sprinkle with bits of thyme, a drizzle of honey, and a hit of salt. Mwah!
  • Prep Time: 10 minutes
  • Category: Appetizer
  • Method: Marinate
  • Cuisine: American

Keywords: pickled strawberries, strawberry recipe, strawberry crostini