Over the weekend I taught a pickling and preserving class with my friends at Urban Craft Camp. As much as I love and respect well made crafts, they’re not generally my forte. I’m a very messy crafter. However, food crafts are something I’ve loved for years, and I was stoked to get to share a little knowledge with others.
Pickles and cheese are two of my favorite food crafts to make. When prepping for the class I heard about pickled green strawberries and became obsessed with making some. Even though I spent a whole day on Saturday teaching the pickling process, I was back at it again on Sunday in my own kitchen making these beauties.
One thing I stressed to the class on Saturday was that pickles are very easy to make, very difficult to mess up, and are a great way to get creative in the kitchen. For my pickles I used a lemon salt, and a lavender sugar that I got when I attended The Big Traveling Potluck last month. I’m hoping those subtle hints paired with the brightness from the lemon rind and the spiciness from the black pepper will make for some seriously summerlicious pickles. You’d better believe when I get back from my trip I’m going to make some awesome cheese to serve with these beauties.
Stay tuned for scenes from the ultimate cheese board.
- 2 pints green strawberries, hulls removed
- 1 cup water
- 1 cup apple cider vinegar
- 2 T salt
- 2 T sugar
- 2 tsp black peppercorns
- Peel of one lemon
- 4 sprigs of rosemary
- In a medium saucepan combine water, apple cider vinegar, salt and sugar. Bring to a boil.
- Boil until salt and sugar dissolve the remove from heat and cool completely.
- Fill the bottom of 2 pint jars with lemon peel and peppercorns. Pack each jar with green strawberries and thyme sprigs.
- Pour brine over the strawberries, seal and refrigerate for 2 days.
- Enjoy within 2 weeks.