Spiced Pickled Strawberries with Concord8

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Adapted from Canning Across America

Spiced Pickled Strawberries with Concord8


6 pints strawberries, hulled (preferably on the smaller side and just a touch under-ripe)

3 cups granulated sugar

1 teaspoon kosher salt or 3/4 teaspoon fine sea salt

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

teaspoon ground allspice

1½ cups cider vinegar

½ cup Concord 8 Vinegar


Puncture strawberries with fork tines and cut any large ones in half.

Combine remaining ingredients together in a large saucepan.  Bring to a boil, stirring until sugar and salt are dissolved.  Remove from heat and let cool slightly.  Pour over prepared berries.

Cover the berries and let stand at a cool room temperature for at least six hours or overnight.

Prepare water bath canner, jars and lids.

Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.

Gently spoon strawberries and hot pickling liquid into hot jars, leaving ½ inch head space.  Remove air bubbles and adjust head space as necessary.  Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.

Place jars in canner and return to a boil.  Process for 10 minutes.

Turn off heat, remove canner lid and let jars stand in hot water for an additional 5 minutes.

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