Balsamic Pickled Strawberries with Brie Appetizer

This recipe was part of my ultimate summer cheeseboard which you can find here!

10-12 strawberries

white wine vinegar

balsamic vinegar

one vanilla bean or vanilla extract

honey

fresh thyme

fresh basil

1. Cut up about 10-12 strawberries and place in a mason jar or small bowl.  

2. Cover with 1 cup white vinegar and 1/2 cup balsamic vinegar (you can use a little more or less but just be sure the strawberries are covered!).

3.  Add some fresh thyme and basil (a tablespoon or so of each), one vanilla bean, and a couple tablespoons of honey.  

4. Stir to combine and then cover and refrigerate until serving. These will last 3-4 days in the fridge!  I served mine on top of baked brie (get instructions for that here), but it is also wonderful on top of goat cheese.

This recipe was part of my ultimate summer cheeseboard which you can find here!