Food and Drinks

Pickled Strawberries

Enjoy these delightful, unexpected little strawberry pops on grilled sourdough with goat cheese, honey, and thyme!

I am currently in love with pickled strawberries. The weather is warm and summery, schools and activities are ending, and I am not interested in cooking a good dinner.

These delightful little pops are made of strawberries soaked in vinegar, placed on a grilled sourdough, covered with goat cheese, and topped with honey and thyme, then eaten at 4:30 pm. They keep us satisfied and happy until we can relax outside and enjoy summer for another couple of hours. THESE ARE SO GOOD.

I debated whether to include this recipe in the SOS Series. We usually have dinner recipes, but this one looks more like a snack or an appetizer.

In the past year and a quarter, when I have made these, they usually start as a snack before dinner… and then turn into a feast. Lol. I can’t remember how many times I’ve put a jar full of strawberries in the afternoon and assembled toasts to serve as a summery snack outside at the magical (and challenging) 4 pm time. Then, I watched everyone eat enough cheese, bread, and strawberries for them to be satisfied for the remainder of the evening. It works for me.


Pickled Strawberries:

  •  1 1/2 Half the price of strawberries (enough to cover a jar).
  •  1/3 white balsamic vinegar
  •  One tablespoon Sugar
  •  Pinch of thumb Salt
  •  One tablespoon Peppercorns
  •  Water Fill the remaining jar


  •  6 – 7 Slices Sourdough
  •  One or Two-thirds of the population are able to vote. Four-ounce packages of goat cheese
  •  You can find out more about this by clicking here. Thyme leaves
  •  A honey drizzle
  •  Pinch of thumb Salt


  1. Pickled Strawberries: Place strawberries in a glass jar. Add the sugar, salt, peppercorns, and vinegar. Fill the container to the top. Shake the lid gently to mix.
  2. Refrigerate for up to two days or 2 hours. I prefer to eat them within the first 24 hours so that they don’t become too mushy.
  3. To Serve: Grill or fry the bread. I cook a few pieces at a time on my grill in olive oil until golden and crisp. Spread the goat cheese over the toast, and then top it with some strawberries. Gently smash them with a fork. Sprinkle with thyme bits, honey drizzle, and salt. Mwah!

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