The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Edward Lee’s cured strawberries

This is a snap cure that takes only an hour; any more time and the berries will become mushy. Other than timing the cure is simplicity itself, a snap to make, and it does boost the flavor of the berries as well as cut their acidity just an appealing bit.


strawberries090.jpg

 

  • 1 lb strawberries, hulled and cut into ¼ inch slices
  • ½ teaspoon good coarse salt, like Maldon
  • ½ teaspoon sugar

 


 

  1. Sprinkle the berries with the salt and sugar, then gently fold the cure through all the berries without breaking the slices.
  2. Let the berries stand for about an hour, no less but no more.

Note:

-Lee serves his cured strawberries with a cold squash soup; we like his recommendation to serve them with cheeses or charcuterie or both, and they make a nice addition to salad greens.