Pickled Strawberries with Strawberry Ponzu
Treat strawberries as a savoury ingredient. The after is a bright, tart spoonful that wakes up grilled chicken, soft cheese, or a green salad.
Servings 1 cup
Ingredients
- 1 cup 150 g strawberries, hulled and halved
- 3 tbsp. rice vinegar white wine vinegar also works
- 1 tbsp. soy sauce this is the "ponzu" shortcut
- 1 tsp. sugar
- 1 tsp. lemon or lime juice
- Pinch of salt
- 4 fresh basil leaves thinly sliced
Instructions
- Warm the vinegar, soy sauce, sugar, and salt in a small pan just until the sugar dissolves. Do not boil.
- Take it off the heat and stir in the lemon juice.
- Pour the warm liquid over the strawberries in a bowl. Let them sit for 30 minutes.
- Lift the berries out with a slotted spoon. Scatter the basil over top just before serving.
Notes
Serving note: spoon over grilled chicken or flaked white fish, or pile onto crackers with goat cheese.