i must apoligize in advance for another post about pickled foods. and clear up the fact that my love for pickling things is not due to any recent in change medical condition on my part. i simply love sour. i’m assuming i just have way too many sour receptors located on the surface of my tongue and they can never be totally fulfilled. yes, i have a history of drinking pickle juice. and yes, i eat pickled items straight outta the jar.
but THESE are different than all the others. these are special. these are exquisite. i know the idea of pickled grapes sounds strange, but this is a sweet brine (something i hadn’t even fathomed before!). you’re going to wanna use the freshest grapes possible in order to keep them crisp. no one likes a flaccid grape. or a flaccid anything. and be sure they are seedless. they should be fairly easy to find, but sometimes i grab seeded ones by accident because they’re next to the others.
this will be a fun recipe to play with. you could switch up the brine, adding or deleting spices, vinegars, etc. next time, i may get all girly with it and use red wine vinegar and pink peppercorns. maybe for mother’s day?
pickled grapes (makes 2 pint-sized or 4 half pint-sized jars)
adapted from smitten kitchen, molly wizenberg
1 pound seedless grapes (red or black or a even a mix)
1 cup white wine vinegar
1 cup granulated sugar (i used less-about 3/4 cup)
1 1/2 tsp mustard seeds
1 tsp whole black peppercorns
1 stick cinnamon for each jar you are using (i used 4 half pint jars, 4 small sticks)
1/4 tsp salt
rinse and dry grapes. remove from stems and cut off very tip of stem end of each grape. this allows the brine to go well within the flesh of the grape and infuse it with it’s loveliness. place the grapes in clean, dry jars. they do not need to be sterile-these are refrigerated pickled grapes. place the rest of the ingredients in a small saucepan and heat to boiling. stir a few times to be sure the sugar and salt have dissolved and remove from heat. i poured mine into another container to speed up the cooling process (and it had a spout to ease in filling the jars). when the brine has cooled to room temperature, pour over the grapes to cover. place lid on jars and refrigerate for at least 8 hours.
we devoured them after about 20 hours of brining so i couldn’t tell ya how long they keep. gosh, they were so good with fresh goat cheese and some black pepper water crackers. even the 16 month old in our group could not get enough…thanks, eli!