Quick-pickled Strawberries

Saw pickled strawberries as a salad topper recently - something I'd never had or even heard of before. But I'm a fan of most things pickled! The amounts below are approximate; adjust to suit your taste (and relative sweetness of strawberries, etc.). Great on green salads...

Ingredients
1 lb strawberries
1-2 C white balsamic vinegar
¾-1 C water
½ C sugar
1 T salt

Directions
Hull strawberries; halve or quarter depending on size. Place strawberries in canning jar (or other container if you'll use them fairly soon...this is a "quick" pickle). Combine vinegar, water, sugar and salt in saucepan; heat, stirring, until sugar and salt dissolve. Pour over strawberries. Let cool; cover and chill.

Here's a bonus...

This is a quick pickle. Leave the berries in too long, and they won't taste of strawberry anymore, just...pickley (vinegar). They only need to be in the brine until it cools. BUT...don't waste that brine! It's basically the same ingredients as a shrub (maybe add a bit more sugar). Pour an inch or more into the bottom of glass and top it off with seltzer (or prosecco, or gingerale, 7-Up, etc.) for a tart and refreshing beverage!