Pickled Strawberries

• halved strawberries1.5 cup

  enough to fill a jar

• white balsamic vinegar↗0.333333 cup
• sugar↗1 tablespoon
• pinch of salt
• peppercorns↗1 tablespoon
• water to fill the rest of the jar
• slices sourdough↗6
• one or two 4-ounce packages goat cheese2
• some thyme leaves
• a honey drizzle
• pinch of salt

Step-by-step instructions

1. 1

   Pickled Strawberries: Place the strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Fill to the top with water. Secure the lid and shake gently to combine.

2. 2

   Wait Time: Place in the refrigerator for 2 hours, or up to 2 days. (I prefer these within the first 12-24 hours so they don’t get too mushy.)

3. 3

   For Serving: Fry or grill the bread. I fry a few slices at a time in olive oil on my griddle until nice and golden and crispy. Smear the goat cheese on the toast and top with a few strawberries. Smash them gently with a fork. Sprinkle with bits of thyme, a drizzle of honey, and a hit of salt. Mwah!