Strawberries in Balsamic Vinegar

2 pints (1 quart) strawberries
4 to 6 teaspoons sugar (as needed, to taste)
1 to 2 tablespoons balsamic vinegar (to taste)

Clean the strawberries by wiping them with a damp paper towel.

Hull the strawberries, and halve or slice them, depending on their size. Place them in a shallow dish and sprinkle them with sugar. Cover and let sit for at least several hours, stirring them or shaking the dish every now and then. (If they are going to sit for much longer than 3 or 4 hours, cover tightly with plastic wrap and refrigerate. Allow to come to room temperature before serving.)

Sprinkle on the vinegar, and serve in small individual bowls, with cookies alongside, if desired.

Serves 4 to 6.

Note: The strawberries can be sliced and sugared up to a day in advance. The vinegar should be sprinkled on within 30 minutes of serving. This recipe was adapted from Mollie Katzen's book, "Still Life with Menu." Perfectly ripe berries taste exquisite like this, and it is also a magical way to salvage imperfect or underripe berries, too.