Dissolve salt in water to make a 3% salt-water brine.
Remove leafy tops from strawberries (both ripe and green) and slice in half lengthwise. You can leave the berries that are smaller than your thumb whole. Rinse berries well.
Zest or peel half the orange into large strips (use orange for another purpose). Add orange peel, bay leaves, allspice and apple cider vinegar or kombucha to a quart sized mason jar.
If using jalapeño, cut top off. To reduce heat of pepper, remove the seeds and white membrane and discard or compost. Leave them in if you want it spicier. Slice lengthwise into quarters. Add slices to jar.
Add strawberries to jar. Use your Tetris skills to ensure they all fit!
Insert a weight to keep the strawberries submerged in the brine.
Slowly pour brine in, coming to 1/2" below the top of the jar.
Close the lid tightly (or use airlock) and set on kitchen counter.
After 2 days (if not using airlock), "burp" the jar to release pressure and observe fermentation activity (bubbles will tell you it's happening).
Ferment another 2 to 4 days, burping daily. The strawberries will soften further.
When the strawberries have softened to your liking (could take up to 10 days or more), remove weight and store in refrigerator.
Pickled strawberries will last 1-2 months in refrigerator before starting to get mushy.