Green Strawberries

I've eaten pickled green strawberries a couple of times recently: at Duende in Oakland, accompanying cured goat with juicy green almonds, and at Bar Tartine on a stylish, eccentric cheesecake.  I served my green strawberries with pan-roasted chicken and a sweet/spicy sauce made from guajillos, first season cherries, and prunes.  The green strawberries add a satisfying chewy texture, an extra dash of acid, and are a fun, pretty addition to the plate.  Green strawberries will eventually turn red off the vine, but never get sweet, so pickle soon after picking.  Quick pickling is really fast and easy.  It should be an addition to any cook's repertoire.  The basics are:
Bring equal parts vinegar, sugar and water to a boil.  Pour over ingredients.  So,
1/4 C Vinegar (any vinegar is fine but remember colored vinegar will dye whatever you're pickling.  White wine or champagne is good).
1/4 C Sugar
1/4 C Water
Dash of salt
Bring to a boil, pour over onions, radishes, green strawberries, carrots, or whatever veggies or fruit or seeds catch your imagination. Make sure they're submerged and let cool in the brine.  Done! 
I often fill a tea ball or sachet with bay leaf, peppercorn, mustard seed, coriander seed, fennel seed, star anise or other spices before I bring the brine to a boil for extra flavor.  Experiment and see what you like. 

Strawberries in the garden at my work

Strawberries in the garden at my work