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”.
Pickled Grapes
Ingredients:
- 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
Directions:
- 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
Ze zijn heerlijk, met kaas
Of met een cocktail
So true Wouter, so true!
I’ve never heard of pickled grapes before but sounds delicious and uniquely different!
Oh yes Pickled Grapes have made my cheese plates so much better and refreshing and updated tasting. Thanks so much for stopping by Marisa.
This is the first I’m hearing about pickled grapes! It sounds like an interesting flavor of sweet and vinegary goodness!
I know it is funny how simple these are and I am just now hearing about them myself. Give them a try for your next party and let me know what you think.
Madness, sheer madness. I must try. Jill
These will change your appetizer life forever. I have a few jars in the fridge right now just getting better and better. Love you.
Wait what??? This is fantastic! I’ll have to try my hand at this for Christmas pressies, thank you!
You are going to love these little bites! I am pretty obsessed with them and just keep opening the jar whenever I open the fridge door and pop a few in my mouth! Thanks for stopping by.
How cool are these?!!! Never heard of them but can’t wait to try them. So clever. I had grapes on the mind too, looking to make a dessert with roasted grapes. But these are so original and I totally missed them on NPR. Thanks Teresa!
Oh your roasted grapes sound really good as well. I will await that recipe. These Pickled Grapes are just so wonderful and refreshing. Happy Holidays.
I clicked like, but I really love these!
Great to hear from you…its been a while. I hope you had a great Thanksgiving. These really are just the best and get better as the days go by. We have a few every evening with a bite of cheese and a beer. Give them a try.
Brilliant! I’ve enjoyed smoked grapes on a cheese plate, but haven’t encountered the pickled ones … before now.
Wow Michelle now I am intrigued about the “smoked grapes”..must try those as well. Thank you so very much for stopping by. Happy December.
Yeah, they used to do them at 21C Hotel’s restaurant when Levon Wallace was here. Very interesting!
From someone that eats olives almost daily, this is a very cool and different approach, now to convince the husband!
Well I certainly love olives as well, but sometimes I want a more “bright” tasting bite and these pickled grapes fit the bill. Happy Holidays and thanks for stopping by.
I’ll experiment and let you know, who knows maybe it becomes a hit 😁
I hadn’t heard of these and I’m sure glad you shared how to make them. Pinning right now.
Thanks Karen and hope you and your family have a great holiday.