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Tuesday, February 21, 2012

Pickled Grapes

This recipe came to be from 2 sources. I tasted them when my friend Jen brought them to a party. They are one of the most unusual treats I have experienced in a long time. They are just lightly pickled, and the grapes retain enough of their texture that they gently burst in your mouth when you bite down.

Of course, I had to ask for the recipe ! She sent me a link to an NPR site, but the orignator of the recipe was Mollie Wizenberg, and her blog is And they are fairly simple to make, except for the trimming of the grapes. Even with that, it only took about a half hour to prepare. This might be a weekly treat for us....well, for awhile anyway!

Pickled Grapes
1 pound seedless red grapes (works best with smaller grapes)

1 cup white wine vinegar (I also used regular white vinegar and they were fine)

1 cup sugar

1 1/2 teaspoon mustard seeds

1 teaspoon whole peppercorns

1 cinnamon stick

1/4 teaspoon salt

Rinse and dry the grapes, remove them from the stems. Cut just a small part of the top part off (where the stem was) to expose some of the "flesh". Place grapes into a glass bowl and set aside.

Combine the remaining ingredients in a small saucepan. Bring to a boil, then immediately pour the mixture over the grapes. Stir the grapes well and let them come to room temperature.
Cover the bowl, or put the grapes in a jar with a tight fitting lid, and let them marinate at least 8 hours or overnight. Serve cold.

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