Pickled Grapes


Pickled Grapes

Makes 4 Small mason jars


2 cups white wine vinegar
3-4 cups Coronation grapes (or any variety you please)
1 cup of white sugar
1 teaspoon of ground cinnamon
A pinch of black peppercorns
4 small chunks of peeled fresh ginger, one for each jar
4 sprigs of fresh rosemary, one for each jar

Make it

Sanitize each jar and lid thoroughly and rinse the grapes and rosemary. Combine the vinegar, sugar, ground cinnamon and peppercorns in a small pot or sauce pan and bring to a gentle boil. Place a sprig of rosemary and a chunk of ginger in the bottom of each jar

Fill the jars with grapes to just below the rim. Make sure to take care not to squish the grapes. Let the vinegar mixture cool before pouring over the grapes and filling to the rim of the jar. A scalding mixture will cook the grapes and make them even mushier. Cap and refrigerate. They should be at their best for at least a week.

Serve these in a cocktail, or on a platter with cheeses, charcuterie, breads and crackers. Mmmm.


Recipe and image found online at http://beerbreadandjars.tumblr.com