1. Put the glass bottle in water and boil for ten minutes. After cooking, keep it upside down and control the moisture.
2. Strawberries are soaked in salt water for 10 minutes in a basin
3. Rinse the strawberries with clean water two or three times. Remove the strawberries and put them in sugar and rock sugar to pickle for three hours.
4. Put the marinated strawberries on the stove and boil them on high heat. While skimming off the floating froth, stir them from time to time to avoid mashing the pot. Squeeze the juice of a lemon and a vanilla pod when they are all boiling.
5. Stop the fire until it is sticky
6. Weigh it for hot bottling, until it is controlled, and put it in refrigeration after letting cool
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