Pickled Berries

2-1/2 c. white distilled vinegar

1-1/3 c. water

2 T. honey

2 t. kosher salt

1 t. black peppercorns

4 2" lemon peel strips

3 c. ice cubes

8 c. fresh berries (blackberries, raspberries, or hulled and halved strawberries)

Stir together vinegar, water, honey, salt, peppercorns, and lemon peel strips in a medium saucepan over high heat. Bring to a boil, stirring until honey is dissolved. Boil 1 minute. Remove from heat and stir in ice cubes. Cool 20 minutes.

Divide berries between 2 1-qt. canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover and refrigerate at least 4 hours or up to 2 days.

Use in salads, cocktails, or cheese boards.

Makes about 8 cups.

Adapted from Southern Living magazine, June 2020, p. 122.