Pickled Grapes with Cinnamon and Black Pepper
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Ingredients
~3 cups
- 1 pound red or black grapes, preferably seedless
- 1 cup white wine vinegar
- 1 cup granulated sugar
- 1 1/2 teaspoons brown mustard seeds (may substitute yellow mustard seeds)
- 1 teaspoon whole black peppercorns
- 1 (2 1/2-inch) cinnamon stick, cut in half (if using two jars, otherwise leave whole)
- 1/4 teaspoon salt
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Preparation
Step 1
Rinse and dry the grapes, and pull them carefully from their stems.
Step 2
Using a small sharp knife, trim away the 'belly button' at the stem end of the grape, exposing a bit of the flesh inside.
Step 3
Divide the grapes among 2 pint-sized clean, dry canning jars.
Step 4
In a medium saucepan, combine the remaining ingredients.
Step 5
Bring to a boil over medium heat.
Step 6
You have two choices for the brine:
Step 7
Option 1: Pour the hot brine mixture over the grapes and let them cool together. This will yield a more tender pickle, and the grapes will pick up the brine’s flavor faster.
Step 8
Option 2: Cool the brine completely before pouring it over the grapes. This will keep the grapes more firm, but will take longer to absorb the brine’s flavor.
Step 9
Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight.
Step 10
Serve cold, perhaps at a cheese course.
Step 11
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Chef's notes
The flavor profile is more dessert than dinner, with a sweet brine and minimal pucker.
Can be served at a cheese course.
Grapes are firmed up after a couple of days in the brine.
