quick-pickled-strawberries.json

{
    "directions": [
        "Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.",
        "Strawberries can be pickled 5 days ahead. Keep chilled."
    ],
    "ingredients": [
        "1 pound ripe but firm strawberries, hulled, halved if large",
        "1 1/2 cups white balsamic vinegar",
        "1/4 cup sugar",
        "2 tablespoons kosher salt"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Strawberry",
        "Condiment",
        "Pickles",
        "Side",
        "Breakfast",
        "Brunch",
        "Summer",
        "Vinegar",
        "Fat Free",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Quick-Pickled Strawberries",
    "url": "http://www.epicurious.com/recipes/food/views/quick-pickled-strawberries"
}