Peppered Strawberries in Balsamic Vinegar

Peppered Strawberries in Balsamic VinegarThe year was maybe 1965.  My dad’s job involved transforming a Southern California strawberry farm into a housing development.  Families were invited to “pick all you want berries” on a festive day prior to plowing the field under.

Country Squire station wagon

Our family of seven had a Country Squire Station Wagon.   With all the seats down and five little girls stuffed in different corners, we jammed many washtubs of free sticky, red strawberries in there.  I’d like to say lots of romantic things about how wonderful the experience was, but it was kind of gross.  First, 11 year olds tire of picking berries in a heartbeat.  Then, no auto air conditioning.  Seatbelts not required, hot day and 50 miles rolling around in the Way Back with fragrant, quickly ripening berries can alter your opinion of the fruit.   Once home, not much better.  My folks’ fridge was an older model with small freezer, which meant not many got frozen.  My mom probably made strawberry shortcakes for a few days until we hit the wall.

Peppered Strawberries in Balsamic Vinegar

  • 2 cups fresh strawberries, hulled and quartered
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. brown sugar
  • 1/4 tsp. ground black pepper

In a medium bowl, place strawberries and drizzle with balsamic, let sit at room temperature for 30 minutes.  Sprinkle with brown sugar and pepper, stir and sit an additional 30 minutes.  Stir once before serving.  Makes 2 servings.

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