Ingredients

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

Pickled grapes? Yes. Meet your Charcuterie Board’s new best friend. We get so many skeptics about these, and in the end, they’re pleasantly surprised. So many lovely flavors come together to make these pickled grapes and tart-sweet treat. Lovely with all types of cheeses. Fantastic on a salad with feta. So much fun!

Instructions

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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