Equipment
Ingredients
Produce
- 400 g red seedless grapes, washed and removed from stems
Pickling Brine
- 150 ml apple cider vinegar
- 150 ml water
- 100 g granulated white sugar
- 5 g kosher salt
Aromatics and Spices
- 4 g mustard seeds
- 2 g black peppercorns, whole
- 1 cinnamon stick
- 1 star anise
Nutrition (per serving)
Method
Using a chef knife, slice the washed grapes in half lengthwise. Pack them tightly into a sterilized glass jar.
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, mustard seeds, black peppercorns, cinnamon stick, and star anise. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer the mixture gently for 3 minutes, stirring occasionally until the sugar and salt have completely dissolved into the liquid.
Remove the saucepan from the heat and let the brine cool down to room temperature, around 20°C (68°F), to prevent the grapes from cooking and turning mushy.
Pour the cooled spiced brine over the sliced grapes in the jar, ensuring they are completely submerged. Tap the jar gently on the counter to release any trapped air bubbles.
Seal the jar tightly and refrigerate for at least 24 hours before consuming. This resting period allows the tangy and sweet flavors to properly penetrate the fruit.
Chef's Notes
- Toasting the whole spices in a dry pan for 30 seconds before adding the liquids will awaken their essential oils and create a much more complex flavor profile.
- Do not discard the pickling liquid once the grapes are gone. The leftover grape-infused sweet and sour brine makes an excellent base for a vinaigrette or a refreshing shrub cocktail.
- For an extra layer of flavor, consider adding a sprig of fresh thyme or rosemary to the jar just before sealing.
- Halving the grapes ensures a rapid pickle, but they will soften faster. For a longer-lasting crunch, leave them whole and prick them with a pin.
Storage
Refrigerator: 2 weeks — Keep fully submerged in the brine to maintain freshness.
