Pickled Strawberry Tartine

• Pickled Strawberries
• 1 pound fresh strawberries, hulled
• 1 cup white balsamic vinegar
• 1/4 cup sherry vinegar
• 1/3 cup sugar
• 1 tablespoon salt, scant
• 3/4 cup water
• 3/4 teaspoon szechuan peppercorns (optional)
• 2 teaspoons coriander seeds
• 2 thyme sprigs
• 2 tarragon sprigs
• Pickled Strawberry Tartines
• 1 cup pickled strawberries, diced
• 1 cup ranier cherries (because of the lovely flavor and color), pitted, diced
• 1 tablespoon basil chiffonade
• 1 tablespoon tarragon, chopped
• black pepper
• baguette, sliced
• creamy cheese like burrata, chevre or goat brie

1. Bring vinegars, sugar, salt and water to a simmer and stir until dissolved. Turn off heat, add peppercorns and coriander and let cool enough to the touch.
2. Put strawberries, thyme and tarragon in a clean 1 liter container with a tight lid. Pour brine over strawberries, cover and refrigerate. Let pickle at least three days, agitating container occasionally. Should keep a couple weeks in the fridge while you nip off the berries and brine.
3. Mix strawberries, cherries, herbs and a few twists of black pepper. Toast or grill sliced baguette, spread with cheese and top with fruit mixture. If you wish to mix the topping ahead of time, it will collect some juices, so top tartines just before serving.

strawberries, fresh strawberries, white balsamic vinegar, sherry vinegar, sugar, salt, water, szechuan, coriander seeds, thyme, tarragon sprigs, strawberry tartines, pickled strawberries, ranier cherries, basil chiffonade, tarragon, black pepper, baguette, creamy cheese

Taken from food52.com/recipes/30118-pickled-strawberry-tartine (may not work)