Pickled Grapes – A Chévre’s Best Friend

 

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I am usually the rebellious kitchen sprite who would not follow a recipe if my life depended on it – always having to drastically change at the very least one element, and always the spices. But I found this pickled grape recipe on several trusted sources, with rave reviews and I just couldn’t muster a better spice combination – although simple, it infuses the grapes to perfection. Wait, I lied. I did reduce the sugar quantity four-fold and true to my nature (grapes are sweet enough!). Anyhow.

They are a perfect co-conspirator for a cheese plate that maintain the sweetness of their fruity-nature, but bring the tangy, spicy goodness of pickled goodies to the table… I can’t promote these bursting treats more!

You will need:

  • 1 large bunch of grapes (variety of your choice, although red works wonderfully)
  • 1/2 cup red or white wine vinegar
  • 1/2 cup water
  • 2 cinnamon sticks
  • 1 tbsp mustard seeds
  • 2 tbsp whole black peppercorns
  • 1 tbsp brown sugar (or sweetener of your choice)
  • 1/2 tsp salt (or to taste)

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Wash your grapes, and prepare them by slicing the stem-end off. This reveals some fleshy surface area for the brine to soak into and hence full-fledged flavour in your picklies.

Prepare the brine by adding all other ingredients in a saucepan over a low heat and simmering for about 10 minutes. Remove from heat and allow to cool.

In sterilized jars, gently stuff (what a paradox) your grapes almost to the brim. Pour in the cooled brine, tighten the lid and place in the refrigerator.

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The grapes will already have soaked some flavour overnight, yet they will only get better with time, and will last for months in the fridge.

Serve cold with your cheese of choice – a creamy Chévre is a nice tangy balance to try…

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