Fresh, seasonal and local fruit is one the best things about summer. Farms are overflowing with strawberries and the only thing better than eating them raw by the pint is this recipe for a quick pickle. A quick pickle is an easy way to squeeze every last bit of flavour out of your fruits and vegetables. This recipe swaps out the standard vinegar for champagne vinegar and replaces white sugar with maple sugar for what I consider to be a better, tangy sweet flavour. Use these juicy gems to garnish your cocktails, on top of salads and crostini, and as a sweet garnish on a cheese board.