Pickled Koyo Berries

There are so many creative ways to cook with strawberries, and these pickled Koyo Berries are no exception.

This recipe for pickled Koyo Berries takes Japanese flavors like ginger, scallion, and rice vinegar to create a delicious blend of sweet and tart. Try them with goat cheese on toast, or on an incredible charcuterie board!



2 trays Koyo Berries

2 cup rice wine vinegar

3/4 cup sugar

1 cup water

1.5 tbs kosher salt

2 tbsp smashed ginger

2 smashed spring onions 



1. Place Koyo Berries in a 1 qt. heatproof mason jar.

2. Bring ginger, spring onion, rice wine vinegar, sugar, salt, and water to a boil in a small saucepan, making sure that sugar and salt is dissolved.

3. Pour over Koyo Berries. Let cool; cover and chill.

    This recipe will last up to about 5 days in the fridge.