Friday, March 11, 2011

Pickled Red Grapes

Serve with Sage Fontina Grilled Cheese.  

(Recipe adapted from Spiced Zante Grapes  from The Zuni Cafe Cookbook by Judy Rodgers.)

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Recipe for: Pickled Red Grapes

Serves: 4-6 makes  1 quart of pickles


1/2 lb. small red seedless grapes)
¼+1/8 cup sugar
1/2 cup Champagne vinegar and ¼ cup  vinegar
1/2 cup dry white wine
2  allspice berries
1 bay leaf


Wash and dry the grapes, then cut into small clusters Place fruit in wide jar (sterilized as in red pepper post) with shoulders to keep the clusters in the brine.
Combine the sugar, vinegar, wine, allspice, and bay leaf in a nonreactive glass Pyrex bowl and heat on medium with occasional stir until all is dissolved.  
Allow the brine to cool, and then pour over the grapes. Seal and store in the refrigerator at least 1 week before using (keeps indefinitely). 

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