• 1/2 cup white balsamic vinegar
  • 1/2 cup water
  • 1/3 cup maple syrup
  • 1 tsp salt
  • 5 peppercorns
  • 1/2 tsp vanilla bean extract
  • 2 2/3 cups strawberries


  1. In a small saucepan, add vinegar, water, maple syrup, salt and peppercorns. Gently simmer for 5 minutes then leave to cool.
  2. Hull the strawberries and chop them in halves or quarters depending on their size. Put them into a clean Mason jar, then pour the cool liquid over the top. Tap the jar on the counter a few times to get rid of air bubbles, then seal tightly with a lid and put in the fridge for 24 hours or up to a week.
  3. Served spooned on top of vanilla ice cream, thick Greek yogurt or chocolate cake.
  4. For a parfait: Spoon alternate layers of strawberries and sweetened whipped cream into a small sundae glass. Top with more strawberries and crushed biscuits.