Spiced Pickled Strawberries
By: Sheri Wetherell
Published: Tuesday, December 8, 2009 - 10:15pm

Ingredients




12 cups strawberries, hulled
3 cups granulated sugar
1 teaspoon pickling salt or canning salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups cider vinegar

Preparation

1 Puncture strawberries with fork tines and cut any large ones in half. 2 Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved. 3 Remove from heat and let cool slightly; pour over prepared berries. 4 Cover saucepan and let stand at a cool room temperature for at least six hours or overnight. 5 Prepare canner, jars and lids. 6 Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape. 7 Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space. 8 Remove air bubbles and adjust head space as necessary by adding hot pickling liquid. 9 Wipe rim and place hot lid on jar; screw band down until fingertip-tight. 10 Place jars in canner and return to a boil. 11 Process for ten minutes. 12 Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes. 13 Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours). 14 Check lids and refrigerate any jars that are not sealed.