Pickled Strawberries! A warm and comforting variety made “Bread & Butter” style that doesn’t require traditional canning methods! Just pop them in the fridge for a couple days and you’ve got a delicious snack! They are awesome on charcuterie boards and in salads. Use their brine to make a delicious and unexpected vinegarette! Brine: cups distilled white vinegar 2 cups white sugar ¼ cup water Pickling spices: 1 tablespoon mustard seed 1/2 roughly chopped bay leaf 1 teaspoon celery seeds 1 teaspoon coriander seeds 1 teaspoon whole black peppercorns ⅛ teaspoon ground cloves Each pint jar gets: 3 Cinnamon sticks 3 small sprigs Fresh rosemary 2 Star anise pods In a bowl combine the mustard, bay leaves, celery seeds, coriander Peppercorns, and cloves. Set aside. Place as many strawberries as you can into two pint jars. Place 3 cinnamon sticks, 3 small sprigs of rosemary, and two star above pods in each jar. Add one tablespoon of the pickling spice mixture made above in each jar. Set a...