Pickled Strawberries & Pears Recipe
Summary
Ingredients
| Dry white wine | 2 1/2 Cup (16 tbs) | |
| 1 tablespoon dry tarragon or 2 tablespoons fresh tarragon | ||
| Sugar | 1 Cup (16 tbs) | |
| 1/4 cup raspberry vinegar or lemon juice | ||
| 4 cups hulled medium-size strawberries | ||
| Syrup | 2 Can (10oz), drained | |
Directions
In a 2- to 3-quart pan, combine wine, tarragon, and sugar.
Bring to a boil over high heat, stirring until sugar is dissolved.
Remove from heat, add vinegar, and let cool.
Place strawberries and pears in a 2-quart jar.
Pour tarragon syrup over fruit; cover and refrigerate for at least 4 hours or up to 1 day.
Bring to a boil over high heat, stirring until sugar is dissolved.
Remove from heat, add vinegar, and let cool.
Place strawberries and pears in a 2-quart jar.
Pour tarragon syrup over fruit; cover and refrigerate for at least 4 hours or up to 1 day.
Chef
