Spiced Pickled Strawberries - cooking recipe

Ingredients

12 cups strawberries, hulled
3 cups granulated sugar
1 teaspoon pickling salt or 1 teaspoon canning salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups cider vinegar

Preparation

Puncture strawberries with fork tines and cut any large ones in half.
Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
Remove from heat and let cool slightly; pour over prepared berries.
Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
Prepare canner, jars and lids.
Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
Place jars in canner and return to a boil.
Process for ten minutes.
Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
Check lids and refrigerate any jars that are not sealed.