Taste test: pickled grapes

by Jourdan Fairchild in


Each Monday, a fantastic group of girls (who I somehow convinced to be my new friends) gather to watch smutty tv and gorge on cheese, wine, bread, and dessert. Since I have a smidge more time on my hands these days, I've started testing out recipes every week—some successful, others not so much. This week, I tried a winner from Simple Fresh Southern, by the Lee Brothers, a pair of Southern chefs/brothers I know and admire. These pickled grapes (FYI: Southerners can pickle everything) were sweet, yet sour, and served as a refreshing counterpart to our cheese-heavy spread. AND, since they'll last 2 weeks in the fridge, I think they'll be even more addictive next week once they've had time to really soak.

Recipe: Pack 6 cups mixed red and green seedless grapes (about 2 pounds) into 3 pint-size glasses with lids. Pour 2 cups distilled white vinegar or white wine vinegar and 1 cup water into a saucepan; set it over medium-high hear, and add 2 tablespoons salt, 2 teaspoons sugar, 3 cloves garlic, leaves from 1 four-inch sprigs of rosemary, and 1/2 teaspoon crushed dried red chile flakes. When the mixture starts to simmer, remove the pan from the hear and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator at least one day before serving.

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