Pickled Grapes
Yield: 500g
Prep time: 25 mins
Total time: 35 mins
Ingredients
Red Grapes | 500g
Red Wine Vinegar | 1 cup
Water | 1 cup
Sugar 185g
Fresh Ginger 1 slice
Allspice berries 4
Cinnamon Stick 1
Black Peppercorns 6
Nothing is set in stone here, use different spices or omit others listed here, for me, the cinnamon, allspice and peppercorns are a must but there are many other variations just as wonderful, play around and go for it.
Directions
Have a 500ml or two smaller jars with lid/s cleaned, sterilised and ready to go.
Wash and dry your grapes, chop the tiniest bit of the stem ends off, you can leave the grapes whole or cut them in half, set aside.
Make your pickling liquid by placing all ingredients except the grapes into a non reactive saucepan over a low heat and stir until the sugar has dissolved. Once dissolved, increase the heat and bring to the boil, remove from the heat.
Place the grapes into the jar/s and pour hot pickling liquid over the grapes, let them soften, they might shrink a little bit and then you ‘ll have more room to fit more grapes. Leave about 2cm from the top of your jar/container, gently tap the jar to remove air bubbles, you can also use a clean implement to move grapes if required and release air pockets.
Wipe the rim of the jar with a clean cloth and seal, you can store these in your fridge and use within a few weeks, if you’re like me though, they won’t last that long.
