Tangy and sweet, these are delicate, extra special pickles that deserve a spot in the refrigerator door.

1 L freshly picked strawberries, the smaller the better

3/4 cup white balsamic vinegar

1 Tablespoon organic cane sugar

1 Tablespoon sea salt

1 teaspoon freshly cracked black pepper

2 sprigs fresh tarragon

Wash the berries carefully, and remove the stems. If larger than one inch across, slice them in half or quarters.
In a small saucepan, combine the vinegar with 1/3 cup of water, cane sugar, sea salt and cracked black pepper. Set over high heat and bring to a boil. Stir until the sugar and salt completely dissolve.
Place the tarragon in a wide-mouth 1 liter jar and carefully tip in the berries.
Pour the hot brine (the vinegar mixture) over the berries. Don't worry if it doesn't quite cover them as they will soften and shrink with time.
Let the pickles cool on the countertop until they are room temperature. Then cover, and refrigerate.
Leave strawberry pickles at least 24 hours before eating.