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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These pickled grapes have a tangy, sweet-and-sour flavor and are seasoned with cinnamon, fennel, mustard, black pepper, and citrus. They would make a delicious addition to any cheese plate and an inspired hors d'oeuvre at your next beer tasting. From a recipe by Lucy Baker at Serious Eats. Ingredients:
3 cups red seedless grapes |
1 1/4 cups white wine vinegar |
1 1/4 cups granulated sugar |
1 1/2 teaspoons mustard seeds |
1 teaspoon black peppercorns |
1/8 teaspoon fennel seed |
2 cinnamon sticks, each 3-inch long |
2 pieces lemon zest, each at least 3-inch x 1-inch |
2 pieces orange zest, each at least 3-inch x 1-inch |
Directions:
1. Remove grapes from stems, rinse and set aside to air dry.
2. Combine vinegar, sugar, mustard seeds, peppercorns and fennel seeds in a small pot. Add cinnamon sticks, lemon zest and orange zest. Bring to a simmer. Stir until sugar has completely dissolved. Allow to cool to room temperature.
3. Place 1 cinnamon stick, 1 strip of lemon zest and 1 strip of orange zest into each of 2 pint jars. Divide grapes evenly between jars. Divide brine evenly between jars. Cover tightly and refrigerate at least overnight before serving. Will keep up to 1 month in refrigerator.
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