Yip I am officially the pickle lady! But these sounded too interesting not to try. Inspired by a recipe in Pickles, Pigs and Whiskey, these grapes are yummy as a snack, with cheese (particularly hard cheeses such as cheddar) or roasted lamb or pork. They would probably be prettier had I used red grapes but there was an abundance of green grapes at the grocer the other day.
Pickled grapes
3/4 cup caster sugar
1/4 cup brown sugar
2 1/2 cups apple cider vinegar
3/4 cup white wine
2 tablespoons coriander seeds
2 tablespoons yellow mustard seeds
1 cinnamon stick
8 cloves
2 teaspoons sea salt
2 cloves garlic, sliced
2 teaspoons finely grated fresh ginger
2 jalapenos, quartered
6 cups seedless red or green grapes
Place all ingredients except the grapes in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to medium and cook for 5 minutes. Place the grapes in clean jars and pour over the hot syrup.
Set aside to cool. Store in the fridge. The flavour is best if you allow the grapes to sit for at least 3 days before eating.
Makes approximately 8 cups (grapes and liquid)
oOo The grapes should keep for up to 6 months in the fridge.
