Dress up the cheese plate with Lower48 Kitchen’s tangy pickled strawberries.
—Illustrations by Peter James Field
In a large bowl, combine 1 pound clean, hulled strawberries with ¾ cup sugar, 2 ½ ounces corn syrup, and ¼ cup red wine vinegar. Let sit for 12 hours. Strain the juice into a pot and reserve the berries. Bring the juice to a boil, then remove from heat and pour back over the fruit. Let sit for 24 hours.
In a pot, strain the juice again, reserving the berries, and bring it to a boil. Add ¼ cup red wine vinegar and add the strawberries. Remove from heat and let mixture sit for another 24 hours. Repeat this process again the following day, letting the blend rest for an additional 24 hours.
Strain the juice once more and bring it to a boil. Remove from heat and add another ¼ cup red wine vinegar. Pour the juice mixture over the strawberries and combine. The pickled berries can be refrigerated for one month or canned for six months.