500 g green strawberries
5 dl. good apple juice
1 dl. Cider Vinegar
10 whole black peppercorns
15 fennel seeds
5 bay leaves
Pinch of salt
put apple juice, vinegar and spices in a saucepan.
Bring it to a boil and when it boils, take the saucepan from the heat.
Wash the green strawberries in cold water and let them drip thoroughly in a sieve.
Come strawberries into jars, 2 or 3 depending on the size canning jars you have.
Pour the hot brine over the strawberries and close the jar.
Let the strawberries marinade 2-3 days before use.
Keep strawberries stored in a cool and dark place, so they can be stores unopened for 6-8 months, opened store them in the fridge, so they can stay for 20-30 days.
The pickled strawberries are great as accessories to grilled poultry and fish or for cheese, the brine is also good to use for dressing or to marinade grilled vegetables or baked root vegetables.