Quick Pickled Strawberries

1 container Red Dog strawberries; if large, hulled and halved
3/4 cups white balsamic vinegar (may use white wine vinegar, but not regular balsamic vinegar)
3 Tbsp granulated sugar
1 Tbsp kosher salt
1/3 cup water

Place strawberries in a 1-pint heatproof jar. Bring vinegar, sugar, salt, and 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.

Strawberries are ready to serve in one hour but the pickling intensifies over several days, and can be stored up to five days before serving. They will start to lose their bright color after 24 hours but are still perfectly fine.

After the strawberries are gone, you can refill the vinegar with more strawberries for another batch. Also, the vinegar from the pickled strawberries can be substituted like any vinegar in a homemade salad dressing.

The pickled strawberries are good for any use you can think of: serve them with a good Gorgonzola/blue cheese on little multi-grain toasts or favorite crackers, in any tossed green salad for tang and color, or eat just plain out of the jar!