Pickled Grapes
I’ve heard people say that you can pickle anything. I sort of thought they were being hyperbolic. After trying pickled grapes, I’m pretty sure the statement is true: anything can be pickled.
I was out, picking grapes with Not Far From the Tree, and thinking to myself out loud, “There’s only so many ways to preserve grapes: jelly, juice, syrup…,” when a fellow picker piped up, “And pickles!”
My mouth dropped and my brain started whirling as she explained the general process. I had to try it! I love all thing different and non-traditional.
So I looked it up and found two recipes, one using white wine vinegar, one using red wine vinegar. So I tried them both (obviously!)
The report? White wine recipe is mild, you hardly notice the pickling. Tasty but not the mind-blowing combination of flavors I was expecting. The red wine vinegar combo was though! Sweet grapes, tart vinegar, warm cinnamon and cloves, spicy black peppercorns – trust me when I say, you’ve never tasted anything like these before!
Have to agree with the red recipe. Fabulous and definitely one of the most unique flavor combinations that has entered my mouth!
I didn’t pay proper attention to how to pickle grapes (I’m quite certain that I spent a morning picking grapes with the same woman who said “And pickles!”) and only ascertained that the grape pickles were vinegar pickles rather than salt pickles. Did you just wing it, or did you follow a specific recipe?
Elizabeth, the two recipes I found and tried are linked right in the post, just look for the bolded words. Hope that helps! I would recommend trying the red wine vinegar recipe first.