We’ve recently noticed a ton of our readers are making these bright and tangy quick-pickled strawberries, a recipe we snagged from chef Ken Oringer of Coppa in Boston. At Coppa, the pickled strawberries are served as part of a salad with arugula and roasted fennel, topped with Pecorino and mint. But these berries can spruce up anything from cocktails to dessert. Chef Oringer shares six more ways to put a jar to use. Making a batch of your own? Show us by using the #BAreaders hashtag!
The strawberry salad at Coppa. Photo courtesy of Coppa
Salad
Gussy up a strawberry-spinach salad; the pickling liquid doubles as a base for the vinaigrette.
Cocktail
Muddle with mint and add gin, soda, and lime for a refreshing shrubby cocktail.
Sundae sauce, y’all. Photo: Alex Lau
Sundae
Spoon over a sundae for a sweet-and-sour sauce (try it with coconut ice cream).
Gazpacho
Blend into a gazpacho: fresh and pickled strawberries, tomatoes, cilantro, and a little pickling liquid. Top with pistachios and yogurt.
Pickled strawberries + oysters = heaven. Photo: Alex Lau
Oysters
Garnish raw oysters for a fruity take on mignonette.
Salsa
Blitz with soaked dried chiles, garlic, jalapeño, and charred onion to make a salsa—and a stellar fish taco condiment.
Get the Recipe: Quick Pickled Strawberries
You also need this homemade chili oil in your life:
Hungry?
