Pickled grapes? Yep, that's right. Pickled grapes. Stop giving me those strange looks. Why would a girl who doesn't even like pickles make pickled grapes? Oh wait, now I get why you're giving me those odd looks.
The idea of pickled grapes was so intriguing I just couldn't pass it up. Since I've never made real pickles from cucumbers I can't tell you how this compares. These grapes are pickled, but they don't have that stereotypical pickle flavor. Red wine vinegar provides a zing of flavor with each juicy bite. Infusing the brine with mustard seed, peppercorns, a bay leaf, a cinnamon stick and whole cloves creates a burst of flavor that's uniquely addicting.
Though I'll likely eat the entire batch straight from the jar I can imagine quite a few uses for these little guys.
-chicken, tuna or Waldorf salad
-pizza or flat bread with feta
- served with cheese and crackers
- in a wrap, quesadilla or grilled cheese sandwich
- a sweet and savory muffin or corn bread
- or as this blogger accidentally discovered, pickled grapes work well with chocolate
inspired by Brooklyn Supper.
2 cups mixed red and green grapes
3/4 cup red wine vinegar
1/2 cup water
1/4 cup sugar
1 tsp whole mustard seed
1/2 tsp whole black peppercorns
1/2 tsp salt
1 bay leaf
1 cinnamon stick
2 whole cloves
* Using a sharp knife, cut off the tip of each grape where the stem meets the fruit. (This allows for more flavor infusion.) Place grapes in a clean pint jar.
* In a small saucepan combine vinegar, water, sugar, mustard seed, peppercorns, salt, bay leaf, cinnamon stick and cloves. Bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar is dissolved, about 2 minutes.
*Pour hot liquid and spices over prepared grapes. Let cool to room temperature before covering with a lid and refrigerating overnight. Flavors will increase as grapes sit.
Food for Thought: "You must pay for everything in this world one way or another. There is nothing free except the grace of God. You cannot earn that or deserve it." - Charles Portis