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
⅛ 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.