- 50g sugar
- 100ml cider vinegar
- 10 peppercorns
- 1 bay leaf
- 1 red chilli, sliced
- 200g Grower’s Selection Strawberries, hulled
- 1 small sprig rosemary
Sterilise a glass preserving jar or jam jar – first preheat the oven to 140C/120C Fan/ Gas 1. Wash the jar in hot, soapy water and rinse well. Remove any rubber seals, then put the jar in the oven on its side for 30 mins.
Mix the sugar and vinegar in a pan with 50ml water. Add the peppercorns, bay leaf and chilli. Boil, then simmer for 2-3 mins until the sugar dissolves. Remove from the heat and set aside for 10 mins to cool slightly.
Halve or quarter the strawberries and carefully pack into the sterilised jar along with the rosemary sprig. Add the cooled vinegar, then seal. Chill for 48 hours before serving. Keep in the fridge and consume within one month.