Shrubs (drinking vinegars) are one of my favorite ways to preserve fruit — it goes a long way, it’s shelf stable even at room temperature, and it works as an addition to sparkling water, in salad dressing, or in a cocktail. Between holiday gifts and internal consumption (especially since I bought a Sodastream), the citrus shrubs from April and December were mostly gone. Fortunately, a trip to Swanton Berry Farm (pick-your-own) resulted in a box of small, flavorful, moderately-overripe-and-turning-to-paste-under-their-own-weight strawberries.
Macerated in sugar, strained, and mixed with a few Tbsp of peppercorns and a 50/50 mix of aged balsamic and Bragg cider vinegar, then left to sit for a few weeks before straining again and bottling:
Tart and refreshing with even a tablespoon in a glass of sparkling water: