Pickled Strawberries with Thai Basil, Hibiscus, Pink Peppercorns & Spices
We've been having lots of fun pickling strawberries! We experimented with a host of flavors and settled on the mildest white vinegar with a host of spices to make it a delicious. We used perfectly ripe little strawberries from Red Jacket Orchards in upstate New York. We added Thai Basil from my boyfriend Ben's Brooklyn Grange Rooftop Farm, hibiscus flowers for tart floral flavor and color, pink peppercorns which are mild and sweet, bay leaves that I got fresh from the San Francisco Ferry Building farmer's market, star anise, licorice root, cloves, cinnamon bark chips, white vinegar, a little sugar and a pinch of sea salt.
They taste delicious! Eat them with fresh ricotta on a slab of good bread, with roast chicken, or on any sandwich that you need to make more awesome.