Quick-Pickled Strawberries
['1 pound ripe but firm strawberries, hulled, halved if large', '1 1/2 cups white balsamic vinegar', '1/4 cup sugar', '2 tablespoons kosher salt']
Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
Strawberries can be pickled 5 days ahead. Keep chilled.
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