Pickled fruit is not a new concept, but I don't see it utilized nearly often enough. Heck, it's not something I utilize often enough. Because pickled fruit, is, to put it bluntly, kind of awesome. Now, don't confused pickled fruit with dill pickles. A 'pickle' is, technically, simply something (fruit or vegetable or otherwise) that has been preserved in a vinegar brine. That we've come to solely associate cucumbers with pickles is a sad thing, there is so much more to pickles than cukes. I wholeheartedly encourage you to think outside the cucumber. While I've pickled cherries before, pickled strawberries was new to me. I elected to quick-pickle them in the fridge, both to keep them slightly firmer and because I didn't have many strawberries left to spare. The quick-pickled version will keep for a week or two in the fridge. They do soften after brining, and I'm sure that water-bath canning would soften them even further, but I don't see why you couldn't if you wanted them to keep

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