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Pickled Strawberries & Pears Recipe
|Dry white wine||2 1⁄2 Cup (40 tbs)|
|Dry tarragon/2 tablespoons fresh tarragon||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Raspberry vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
|Hulled strawberries||4 Cup (64 tbs) (Medium Size)|
|Canned pear halves in light syrup||2 Pound, drained (2 Cans, 1 Pound Each)|
Serving size: Complete recipe
Calories 2121 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.39 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 119.5 mg5%
Total Carbohydrates 414 g137.9%
Dietary Fiber 29.5 g118.2%
Sugars 362.3 g
Protein 9 g17.1%
Vitamin A 18.3% Vitamin C 714.6%
Calcium 42.9% Iron 92.1%
*Based on a 2000 Calorie diet
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.