When it comes to cooking versatility, preserving fruit and vegetables by means of vinegars, jams and chutneys can’t be beat.
But Denver-based chef Alex Figura questioned one specific problem with the preservation process: Breaking delicate produce down in hot liquid results in a massive loss of textural integrity.Apples, berries, stone fruit and citrus that are crisp at their seasonal peak become mushy and, therefore, can add only so much to sweet and savory dishes.
Enter Figura’s slowly pickled fruit, like the strawberries you’ll want to use year-round.
Find this recipe here: http://www.tastingtable.com/dine/national/pickled-strawberries-recipe-preserving-chef-alex-figura
