Summer is here and it’s brought strawberries with it! The little red jewels work in so many dishes, from tarts to salads, but we have a feeling you’ve never had them quite like this before… and trust us, you should. There’s nothing quite like toasted sourdough topped with goat cheese, pickled strawberries, and a drizzle of honey.
Ingredients:
- 1 ½ cups strawberries, halved
- 1/3 cup white balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon peppercorns
- 1 pinch salt
- Water
Instructions:
- Fill a jar with the cut strawberries. Add in the vinegar, sugar, peppercorns, and salt.
- Pour enough water to fill the remainder of the jar. Secure the lid and shake gently to combine.
- Place the jar in the refrigerator for 2 hours, or up to 2 days.
