The pickled grapes have been sampled and they are wonderful, just as I had hoped. Some people are scared of pickles and especially pickled fruit, but not me. You see, I come from a long line of pickle fiends -- I get jars of pickles in my christmas stocking, people. No, really.
So, although I may be a little partial when it comes to this recipe or any pickle recipe for that matter, for what it's worth, I highly recommend it. Besides, it is so very easy, so what's the hurt in making up a quick batch and giving pickled grapes a taste?
If you're wondering what pickled grapes taste like, well, to me they taste a bit like pickled beets (or at least the beets I used to beg my grandmother to can for me). They are nicely sweeten thanks to the sugar and cinnamon (and the fact that grapes are sweet to begin with), but the black pepper, mustard seed, and vinegar help to keep them from being too sweet. They have that subtle kick I think anything pickled should have. A perfect friday afternoon snack.
Pickled Grapes with Cinnamon and Black Pepper
Adapted from A Homemade Life
1 pound red or black grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoons brown mustard seeds
1 teaspoon whole black peppercorns
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon salt
Rinse and dry the grapes, and pull them carefully from their stems. Using a small sharp knife, trim away the “belly button” at the stem end of the grape, exposing a bit of the flesh inside. Divide the grapes among 2 pint-sized clean, dry canning jars. (or whatever size you have, really -- I used one quart-sized jar).
In a medium saucepan, combine the remaining ingredients. Bring to a
boil over medium heat. Ladle the brine (you can let it cool or do it hot, your choice -- I did it hot) over the grapes and let sit until they are room temperature. Put the lids on and transfer to the refrigerator for at least 8 hours or overnight.
Serve cold. Enjoy!
Next up...pickled carrots.
Have a lovely weekend,