Balsamic Pickled Strawberries

1 lb fresh strawberries
1 sprig fresh rosemary
1/4 tsp Vanilla Bean or 1/2 tsp Vanilla Paste
1/2 Cup + 2 Tbsp Balsamic Vinegar (Try a fruity variety like the Black Currant or Pomegranate Quince)
1/2 Cup + 2 Tbsp granulated sugar
1/2 Cup + 2 Tbsp water

Rinse, hull and halve and the strawberries. Put the strawberries, rosemary, and vanilla bean (or paste) in a sterilized quart size (32 oz) canning jar.

In a small sauce pan, combine balsamic vinegar, sugar, and water. Stir, while heating, to dissolve the sugar. Bring mixture to a boil and pour over strawberries in the jar, leaving 1/2 inch of space at the top. Place canning lid and ring on top and tighten.
Allow jar to cool to room temperature, then refrigerate overnight.

Enjoy within two weeks!