Place strawberries in a 1-qt heatproof jar. Bring vinegar, sugar, salt, and ⅔ c water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. DO AHEAD: Strawberries can be pickled 5 days ahead. Keep chilled.
Tags: bonappetit, dairy-free, dessert, fruit, gluten-free, misc, nut-free, pickle, preserved, preserving, strawberry, summer, vegan, vegetarian
