• In a mixing bowl combine the strawberries and sugar. Cover and refrigerate overnight or until the strawberries release their liquid.
• Strain the juice from the strawberries using a fine mesh strainer into a large measuring cup.
• In a measuring cup combine the apple cider vinegar and the balsamic vinegar.
• Pour the vinegars over the strawberries in the strainer rinsing off any residual sugar from the berries into the strawberry syrup.
• Press or squeeze the strawberries with the back of a spoon to remove as much of their liquid as possible.
• Pour the syrup concentrate into a glass jar and add the peppercorns.
• Seal the jar with a lid and shake to combine all the ingredients.
• Store in the fridge for a week before using the syrup; shaking the jar each day. The syrup concentrate will keep in the fridge for up to a year.

To serve as a Shrub:

• Combine 1 ounce of the syrup concentrate with 4 ounces sparkling water, club soda, or seltzer water.
• For a cocktail add 1 to 2 ounces gin or tequila.