Fruit PIckles

     Bobby Melvin writes in the most recent issue of Southern Living, " Summertime means plenty of fresh fruit picked at its peak.  Alas, perfection is fleeting.  But you can preserve the harvest--quickly, easily, and a jar at a time..."

     Yesterday I tried his simple method to make fruit pickles.  And it worked!!!  And now for the rest of the week I will be enjoying some pickled strawberries.  Here's his recipe:

FRUIT PICKLE BRINE

This all-purpose brine is ideal for pickling peaches, strawberries, and melons.  The fruit is ready to serve after 1 hour in the brine, but tastes best after 8 to 12 hours.

1/2 cup white balsamic vinegar

1/4 cup sugar

2 tsp Kosher salt

Bring all ingredients and 1 cup water to a boil in a medium saucepan over high heat.  Remove from heat.  Cool completely (about 1 hour), stirring occasionally.

Makes about 1 1/4 cups.

Pickled Strawberries

Place 1 lb. fresh strawberries and 2 fresh rosemary springs in a 24 oz. jar with a tight-fitting lid.  Pour fruit pickle brine over strawberries; seal and chill 1 to 12 hours.  Store in refrigerator up to 1 week.