Pickled grapes? Yes. Meet your Charcuterie Board’s new best friend. We make these often in the Teaching Kitchen, and there are lots of skeptics…until they taste them! Champagne Pear Balsamic Vinegar, Cinnamon and Mustard Seeds create a brine for juicy grapes and raisins. The dried fruit plumps in the tart liquid, and it creates such an amazing array of flavors and textures. Lovely with all types of cheeses. Fantastic on a salad with feta. So much fun!
Time: 20 min
Makes 2 CupsRating
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Loading...| 2 tsp Brown Mustard Seeds | |
| ½ cup sugar | |
| ¼ cup Champagne Pear Balsamic Vinegar | |
| 1/2 cup water | |
| 1 dried chile de arbol, stemmed and crumbled | |
| 1 Bay Leaf | |
| 1 Cinnamon Stick | |
| 1 rosemary sprig | |
| 1 tsp Sea Salt | |
| 3 thin slices of fresh ginger | |
| 1 cup raisins | |
| 1 cup red and green grapes, sliced |
| 1. | In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until seeds start to pop open. |
| 2. | Add the sugar, Champagne Pear Balsamic Vinegar, Chile de Arbol, Bay Leaf, Cinnamon Stick, rosemary, sea salt and ginger. Bring to a boil. Reduce heat and simmer gently for a few minutes. |
| 3. | Rinse, dry and slice the grapes in half. |
| 4. | In a clean jar add the grapes and raisins. Pour over pickling liquid and seal. This mixture can be kept in the refrigerator for several weeks. |
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