In a medium, heavy-bottomed saucepan, combine 10.5 ounces strawberries, 1/2 cup water, 1/4 cup granulated sugar, 1 tablespoon black peppercorns, and a pinch of salt, stirring to combine. Bring the mixture to a boil over high heat, before reducing to medium and continuing to cook until you have about half of the volume of the original mixture. During the cooking process, the strawberries will reduce to a mush and the mixture will thicken to a loose, drippy syrup. You should have about 1/4 cup of syrup at the end of the process.