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Pickled Strawberries & Pears

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Ingredients
  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)
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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Strawberry

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