One of the surest signs that summer is just around the corner in Southern California is the arrival of strawberries.They are everywhere – in the grocery stores, in the farmers markets and in hundreds of little stands that seem to sprout up overnight. Little green plastic baskets brimming with sweet, tart and tasty fruit that I can’t seem to resist. Which leads me to my current problem. Too many strawberries. I know, I know, is such a thing truly possible? Yes, it is – as my little tale will attest. At my weekly farmers market, I’d bought three little baskets and then a friend dropped off a whole case. It’s great to have friends who are “connected” most of the time. I made shortcakes, sliced them up for snacking and served them with just a little vanilla sugar on top – and I still had too many strawberries. A little burned out on desserts (see how bad this can get?) I decided to use them for more savory fare – and I think I’ve come up with some winners!!
Combine chopped strawberries and sugar in a medium bowl and toss to combine. Pour vinegar over and stir. Let strawberries marinate in the vinegar for an hour or so. Place a small strainer over a medium bowl and strain strawberries, reserving liquid. The strawberry vinegar can be refrigerated for up to a week.
Click on Strawberry Vinegar for a printable version of the recipe.