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Pickled Green Strawberries

Ask for green, or unripe, strawberries at your local farm stand or farmers' market. Serve with a selection of Nordic cheeses and rye crackers.

  • prep: 15 mins
    total time: 12 hours 15 mins
  • yield: Makes 2 cups
Photography: MARIA ROBLEDO


  • 2 cups green (unripe) strawberries, washed
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon yellow mustard seeds
  • 1/2 cup cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 1/2 teaspoons coarse salt


  1. Step 1

    Clean and dry a jar big enough to hold strawberries (at least 2 1/2 cups in capacity). Fill jar with strawberries, then add peppercorns, bay leaves, caraway seeds, and yellow mustard seeds.

  2. Step 2

    Simmer vinegars, water, honey, and salt in a saucepan over medium heat until honey and salt are dissolved, about 8 minutes. Let cool completely. Pour mixture over strawberries to cover completely. Seal jar and give it a few gentle shakes. Refrigerate at least 12 hours, and serve within 2 days.

Martha Stewart Living, September 2013