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Sunday, March 29

Pickled red grapes

Active: 20 minutes; Chill: 24 hours
Grapes, red, cleaned, stems removed
1 pound
Vinegar, apple cider
1 cup
¼ cup
Sugar, granulated
1 cup
Cinnamon stick
3-inch stick
Vanilla bean
Cloves, whole
¼ teaspoon
Peppercorns, black
¼ teaspoon
Mustard seeds, yellow
1/8 teaspoon
  1. In a small saucepan, combine the vinegar, water, and sugar. 
  2. Place over high heat, and bring to a boil. 
  3. Place the spices in the bottom of a quart jar. 
  4. Add the grapes to the jar. 
  5. Pour the hot pickling mixture into the jar; let cool. 
  6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 
Serve with a green salad, pâté, or cheese plate.
Recipe from

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