After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.
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
Directions
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.
Strawberries can be pickled 5 days ahead. Keep chilled.
