You know how you hear about something that is so easy you wonder why you never thought of it? This happens to me all the time. “Pickled Grapes” is one of those things. I first heard about them on two different NPR programs within one week. Touted as the “new olive” for a cheese plate I was so intrigued I had to see for myself. The how-to is child’s play for the novice or seasoned cook. The finished cold, crisp, spicy pickled grapes are divine served with a few well-chosen cheeses for a Holiday cheese platter. It is all as “easy-as-this”.
Gather a few clean, dry pint size glass jars with lids…seedless grapes…a few spices & vinegar and your ready to go.
Grapes rinsed & drained then packed into jars and covered with hot, spicy vinegar mix…cooled to room temp, lids added and then jars chilled….ready to eat. 30 minutes start to finish! They will keep in refrigerator for a few weeks. Good food gifts for friends who don’t like olives as well.
Some suggested cheeses – Point Reyes Blue Cheese, Raclette 5 Peppercorns, Reypemaer Gouda. All have a unique flavor and texture and are complimented by the “new olive”…the ‘pickled grape”! It’s as “easy-as-this”.
- Seedless Grapes – Red and/or Green, rinsed & drained, pulled from stems, enough to fill 4 or five jars – 6 cups?
- 2 1/2 cups white wine vinegar
- 3 garlic gloves crushed and then minced
- 2 tablespoons sea salt
- 2 teaspoons sugar
- 2 tablespoons rosemary leaves from fresh stems + a few extra stems for jars
- 1 to 2 teaspoons crushed red chili pepper flakes
- Fill glass jars with grapes.
- Bring wine vinegar, garlic, sea salt, sugar, rosemary leaves & red pepper flakes to a low boil and then turn to simmer, stirring for a few minutes to dissolve salt & sugar. Remove from heat. Stir in a few rosemary sprigs.
- Immediately pour hot mixture over grapes in jars. Nestle sprigs of rosemary down into jars
- Loosely cover jars and let cool to room temperature. Then cover with tight-fitting lids and store in refrigerator until ready to use. You can eat within an hour or keep for up to a few weeks in the refrigerator.
- These are amazing and refreshing and everything delicious to serve with cheese & crackers or toss in a salad.
Notes: Other ideas to try when making the next batch…fresh thyme sprigs, red wine vinegar, whole garlic cloves…I bet you have some of your own ideas.
Based on recipes jotted down while listening to NPR shows.
Teresa Blackburn www.teresablackburnfoodstyling.com