Strawberries are some of the best of summer’s bounty on their own, but pickling them adds a hit of acid that balances the sweetness and makes the fruit far more balanced and complex. “I took a canning and preserving class at Stone Barns Center, in New York’s Hudson Valley, hoping that I could then put my canning set to use. I learned a few things—pickling is easier than canning, and you can actually pickle sweet, lovely fruits like strawberries. Who knew?” explains Jodi Moreno, the author of More With Less, a whole foods cookbook dedicated to simplifying the practice of eating well.
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