Serves 4 (in a smallish sort of way)
Prep time: 1 minute
(strawberries: .99, sugar: .05, vinegar: .01)
1 lb strawberries, hulled and sliced
1/4 C sugar
1 Tbsp balsamic vinegar
dash pepper (everyone swore this was completely awesome in every way, but I forgot it so I can't say)
Put the first three ingredients in a bowl. Mix gently. Let sit for at least an hour at room temperature. Some recipes said not to let it go for more than 4 hours, but mine sat all day and tasted good at the end of it. (For the record, I also tasted it at various points throughout the day and found that after the first hour or two there was little change in taste. I refrigerated them in our now working refrigerator after 4 or 5 hours.)
Right before serving, add a dash of black pepper.
Snark them up.
Note: You can stop there. However, there was a bit of vinegar sweet strawberry juice left (probably about 1/4 C). I kept it and plan to add a bit of olive oil and salt to it tomorrow and see how it tastes as a salad dressing. I'm betting it will be pretty good. It would also be a stunning glaze for chicken or fish. Oh, and while we're throwing out ideas, I sliced some peppers and let them marinate in it for an hour or so this afternoon and thought it did right by them as well. Think of the possibilities: cucumber, daikon radish--the sky's the limit.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com