Prep 15 mins
Cook 2 hrs
I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...
- Hull the strawberries and cut them into quarters lengthwise.
- Place in a bowl and toss with the vinegar and sugar.
- Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
- Toss again before serving.
- (I like a little more vinegar sprinkled on before serving but do this to your own taste.
- I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.
My advice is to buy the best Balsamic vinegar you can afford for this dish. Using a 1/4 cup of vinegar with the sugar and reducing it by half, on the stove, will intensify the vinegar and make it even sweeter. Classic Italian preparation. The vinegar also tastes good on black berries and fresh cranberries. I add a little more sugar with the cranberries.
I made this as a side dish for dinner...I followed the recipe exactly as mentioned (as I always do) and somehow, this didn't cut it for my family or our guests. Many of us love strawberries in general but somehow, this combination wasn't too appealing. Sorry about being the only negative review here...but maybe it was just a little sour for our taste.
I've made this with both regular balsamic vinegar and with Villa Monadori balsamic vinegar (richer, less acidic, $40+ per bottle but worth it!). Like it the first way but the Villa Monadori it was truly heavenly--and doesn't require as much sugar (it would probably be okay with none).