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This pickled strawberry kompot with mint and lemon tastes heavenly fruity and is very aromatic. Bring the aroma of summer fruit into your drinking glass in winter. The popular Russian drink is easy to make with just a few ingredients and has a long shelf life. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Choose fruit
Choose ripe, sweet, tasty fruit for the strawberry kompot for pickling. However, they should still be firm and not mushy. It is best to sort out overripe, soft fruit for strawberry jam or strawberry lemonade.
Pickled strawberry kompot for every season
After pickling, you should leave the strawberry kompot to infuse for at least a week. This is because the fruit develops its taste and aroma over time. A fresh strawberry kompot, on the other hand, can be enjoyed immediately.
In Russia, the strawberry kompot, just like the cornelian cherry kompot, is made in summer and stored in the cellar until winter. The first glass jar is then only opened in the cold season.
Of course, you can also drink the strawberry kompot in summer, alongside homemade lemonade and iced tea. It makes for a great refreshment on hot days.
Modifying the recipe
You can modify the pickled strawberry kompot recipe to taste, similar to the water kefir recipe or the berry iced tea recipe.
If you prefer a fruitier drink, use a slightly larger amount of fruit per glass jar. However, you will then have less kompot to drink.
You can adjust the amount of sugar in the same way. However, you must not reduce it too much, as the sugar makes the drink keep for a long time.
I have also refined the pickled strawberry kompot with mint and lemon, similar to my melon and cherry fruit salad. You can also omit these two ingredients.
Using the fruit from the kompot
You shouldn’t throw away the strawberries from the kompot. They are a delicious snack for in between meals, alongside the vegan gummy bears, the fruit bars and the healthy chocolate candy bars. You can snack on them just like that or use them to spice up your natural yogurt.
This pickled strawberry kompot is
- fruity,
- fresh,
- delicious,
- aromatic,
- vegan,
- with mint,
- with lemon,
- easy to make with just a few ingredients,
- long-lasting,
- popular Russian drink for winter,
- also delicious in summer.
How to pickle strawberry kompot: tips and tricks
- Ripe, but still firm fruit is best for pickling the strawberry kompot.
- You can use a little more or less fruit per glass jar.
- You will need large preserving glass jars for this recipe. I used ones with a capacity of 1.5 liters. However, you can also use larger jars.
- Store the pickled strawberry kompot in a cool, dark place. It will keep for several months. Once opened, you should keep the glass jar in the fridge and use up the kompot as quickly as possible.
- You can eat the fruit from the kompot just as it is.
Have you pickled the strawberry kompot using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
Try these drinks recipes too:
- Soviet milkshake – recipe for the hit drink from USSR
- Sloe liqueur recipe – with fresh peppermint
- Golden Milk recipe: how to make turmeric latte
Pickled strawberry kompot
Equipment
- 3 sterilized preserving glass jars, 1.5 l each
Ingredients
- 750 g strawberries
- 330 g sugar
- approx. 4.5 l water
- 3 slices of organic lemon
- 3 stalks of mint
Instructions
- Place 250 g of whole strawberries, a slice of organic lemon and a stalk of mint in each sterilized 1.5 l preserving glass jar.
- Bring 4.5 liters of water to the boil, pour it over the strawberries in the preserving glass jars up to the rim, place the lids on top without closing them, and leave to infuse for 20 - 30 minutes.
- Pour the remaining hot water into a large saucepan.
- Carefully pour the liquid from the strawberries from each preserving glass jar into the saucepan with the water using a sieve lid.
- Add sugar to the liquid in the saucepan and stir.
- Bring the liquid in the saucepan to the boil while stirring and simmer for approx. 1 minute.
- Pour the boiling sugar liquid over the strawberries in the preserving glass jars up to the rim and seal them immediately.
- Leave the pickled strawberry kompot to cool completely at room temperature, then put it in a cool, dark place and leave to infuse for at least 1 week before opening a glass jar.
Notes
- Ripe, but still firm fruit is best for pickling the strawberry kompot.
- You can use a little more or less fruit per glass jar.
- You will need large preserving glass jars for this recipe. I used ones with a capacity of 1.5 liters. However, you can also use larger jars.
- Store the pickled strawberry kompot in a cool, dark place. It will keep for several months. Once opened, you should keep the glass jar in the fridge and use up the kompot as quickly as possible.
- You can eat the fruit from the kompot just as it is.
- Note the detailed tips and tricks for pickling the strawberry kompot at the top of the article.
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