Ingredients

• 1 pound ripe but firm strawberries, hulled, halved if large
• 1 1/2 cups white balsamic vinegar
• 1/4 cup sugar
• 2 tablespoons kosher salt

Instructions

1. Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
2. Strawberries can be pickled 5 days ahead. Keep chilled.