- 1 1/4 cups ABQ Olive Oil Company 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
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!