There are times when I come across a recipe that makes me pause. Pickled grapes? I have had my fair share of pickles lately…and thought, what do I have to lose? Surely a sweet red grape bathed in a warmly spiced apple cider vinegar brine should be worth trying.
Ashley Rodriguez of Not Without Salt is a clever woman. Her recipes make me swoon and her photographs are works of art. I was happy to tackle this recipe as it seemed relatively easy, accessible and I was intrigued by the flavor combinations.
A bunch of red grapes and some pickling spices. Dark brown sugar, whole coriander, cinnamon and cardamom.
Apple cider vinegar, water and spices combine together and get heated up.
Grapes are washed and assembled in jars.
Brining Grapes. After a nice chill in the refrigerator we are left with something absolutely delicious.
The sweet, crispy red grape is spiced so nicely with the apple cider and warm notes of cinnamon, slightly spicy coriander with a hint of cardamom. The bit of brown sugar adds a touch of sweetness. I have been enjoying these grapes straight up for snacking or alongside some crackers and goat cheese. I imagine they would work well in chicken salad too! The possibilities are endless!
- Recipe from Not Without Salt
- Large bunch of red grapes, washed
- 1 1/2 C. apple cider vinegar
- 3/4 C. water
- 1 t. whole coriander seed
- 1/2 t. ground cinnamon
- 1/4 t. ground cardamom
- 3 T. dark brown sugar
- pinch of salt
- In a medium saucepan heat the apple cider vinegar, water, coriander, cinnamon, cardamom, dark brown sugar and salt.
- Bring the mixture to a boil and take off the heat. Let the brine cool for 10 minutes.
- Two choices: You can add small stems of grapes to glass jars and top with brine or add the bunch of grapes submerging in the pot of brine.
- Store the grapes in the refrigerator and allow them to fully cool. Grapes are ready once chilled - I found a few hours in the brine is perfect.
- These pickled grapes will last one week in the refrigerator! Enjoy!