Black Pepper Balsamic Pickled Strawberries

Ingredients

• 1 1/4 cups ABQ Olive Oil Traditional or Strawberry Balsamic Vinegar
• 1/2 cup honey
• 2 tsp cracked peppercorns
• 1/2 tsp sea salt
• 4 cups strawberries, hulled and halved or quartered (choose firm, just-ripe berries
• 3 sprigs fresh thyme

Directions

In a small, nonreactive saucepan, heat vinegar, honey, peppercorns, and salt over medium heat, stirring until honey and salt dissolve. Remove from heat; cool to room temperature.

Divide strawberries among three half-pint canning jars. Add a thyme sprig to each jar. Pour vinegar mixture over berries. Cover and chill overnight or up to 2 days. Note: best used within 24 hours of preparation.

Serving Ideas: arrange over shortcake; top with whipped cream, spoon over salad greens, drizzle with ABQ Olive Oil and sprinkle with goat cheese!

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