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–+ servings

Pickled Strawberry Tops

If you are looking for how to use your strawberry tops - look no further than strawberry top relish. It tastes like pickled red onions with a hint of strawberry, and I put it on everything from my avocado toast, to grain bowls, to wraps, tacos or even fish. It's just that versatile, and so so good.
Prep Time 10 minutes
Cook Time 5 minutes
Pickling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 16 ounce mason jar

Equipment

Ingredients

  • 1 1/2 cup strawberry tops , see notes
  • 1 teaspoon coriander pods
  • 1/2 teaspoon aleppo pepper
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1 cup distilled white vinegar
  • 1 cup water

Instructions 

  1. Finely chop the strawberry tops until no piece is bigger than a lentil. Add these to the mason jar.
  2. Add the coriander, aleppo, sugar, and salt to a small pot. Add the vinegar and water and bring to a simmer. Stir until the sugar and salt are both melted.
  3. Remove the brine from the heat and let it cool for 5 minutes before pourint it over the strawberry tops. Let this get cool to the touch before sealing the top.
  4. It will take an hour for the strawberry tops to pickle, after that they are ready for use.
  5. They will keep in the fridge for up to three weeks.

Notes

This works best with strawberry tops that still have a decent bit of strawberry on them. If it's just the greens, this recipe might turn out a bit bitter.