Prep 10 mins
Cook 0 mins
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. http://bit.ly/gH8AB6
- 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
- Remove grapes from stems, rinse and set aside to air dry.
- 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.
- 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.