Pickled Strawberry Margarita
"Why are you picking all the green strawberries?" - my wife
Together with my friends at @codigo1530, I made a crushable margarita riff made using pickled strawberry brine using ingredients as fresh as the tequila itself.
During strawberry season last year, I was lucky enough to pick some beautiful green (unripe) strawberries from a local farm here in Charleston. I've seen local chefs utilize these in salads and savory dishes but my mind immediately went to how I could use it in a cocktail recipe. Green strawberries bring acid, vegetal brightness, and subtle tannin that will play really well with the vegetal, bright notes in Codigo 1530 Blanco.
This one is a must-try, cheers y'all.
ingredients:
2 oz | 60 ml Codigo 1530 Tequila Blanco
½ oz | 15 ml Lime Juice
½ oz | 15 ml Pickled Strawberry Brine
¾ oz | 22.5 ml Agave Syrup
1 Strawberry (quartered)
Lime Wheel + Fresh Strawberry (Garnish)
instructions:
Add all ingredients to a shaking tin (except garnish). Shake with ice and strain over pebble or crushed ice. Garnish with lime wheel + fresh strawberry slices.
PICKLED STRAWBERRIES
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2 cups Green (unripe) Strawberries, hulled and halved
1 cup | 240 ml Distilled White Vinegar
½ cup | 120 ml Water
½ cup | 100 g Granulated Sugar
1½ tsp Kosher Salt
6 Black Peppercorns
1 small Bay Leaf
1 strip Lime Peel (no pith)
—
Rinse and hull the green strawberries. Halve larger ones so the brine penetrates evenly. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until fully dissolved. Remove from heat. Add peppercorns, bay leaf, and lime peel to a clean jar with the strawberries. Pour the hot brine over the fruit, ensuring everything is fully submerged. Let cool to room temperature, then refrigerate for at least 24 hours before using. Flavor develops best after 48 hours. Store refrigerated for up to 1 year.
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