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.
- 1 lb strawberries, hulled and cut into ¼ inch slices
- ½ teaspoon good coarse salt, like Maldon
- ½ teaspoon sugar
- Sprinkle the berries with the salt and sugar, then gently fold the cure through all the berries without breaking the slices.
- Let the berries stand for about an hour, no less but no more.
-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.