Pickled Grapes Recipe
Photo: Marshall Troy
Grapes and cheese are a match made in heaven—and these quick pickles from Anya Fernald take an already delightful pairing to another level. The Belcampo Meat Co. cofounder and CEO and author of the new cookbook Home Cooked jars juicy grapes with garlic and herbs for sweet-tart bites that take just minutes to assemble. Try them alongside charcuterie, scattered on salads, or as a cocktail garnish for a burst of tangy flavor—there's a bunch of possibilities.
Makes 3 pints
Ingredients
2 pounds seedless grapes (6 cups), stemmed
3 sprigs tarragon
3 garlic cloves
1 cup water
2 cups white wine vinegar
½ cup sugar
2 Tbsp. kosher salt
Directions
Active time: 10 minutes
Total time: 35 minutes
Pack grapes into glass jars. Add one sprig tarragon and one garlic clove to each jar. In a small saucepan over medium heat, combine vinegar, water, sugar and salt. Bring to a simmer, stirring to dissolve sugar and salt, and then pour hot brine over grapes. Let cool to room temperature, then cover tightly and refrigerate. Pickled grapes are ready to eat in 1 day but taste best after 4 days. Store in fridge up to 1 month.
Makes 3 pints
Ingredients
2 pounds seedless grapes (6 cups), stemmed
3 sprigs tarragon
3 garlic cloves
1 cup water
2 cups white wine vinegar
½ cup sugar
2 Tbsp. kosher salt
Directions
Active time: 10 minutes
Total time: 35 minutes
Pack grapes into glass jars. Add one sprig tarragon and one garlic clove to each jar. In a small saucepan over medium heat, combine vinegar, water, sugar and salt. Bring to a simmer, stirring to dissolve sugar and salt, and then pour hot brine over grapes. Let cool to room temperature, then cover tightly and refrigerate. Pickled grapes are ready to eat in 1 day but taste best after 4 days. Store in fridge up to 1 month.
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