Pickled Grapes (with a flavor variation)

Pickled Grapes

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: makes one 32 oz jar

Ingredients

Pickled grape base

• 120 ml (½ cup) red wine vinegar

• 120 ml (½ cup) distilled white vinegar

• 240 ml (1 cup) water

• 12 g (2 tbsp) kosher salt

• 12 g (1 tbsp) granulated sugar

• 300–350 g (2 cups) grapes of choice, stems removed

Chinese five spice aromatics

• 1 cinnamon stick

• 1 star anise

• 1 g (½ tsp) fennel seeds

• 1 g (¼ tsp) whole cloves

• 1 g (½ tsp) Sichuan peppercorns

Directions

1. If making the Chinese Five Spice version, add the cinnamon stick, star anise, fennel seeds, cloves, and Sichuan peppercorns to a small pot over medium heat. Toast for 2–3 minutes, moving the spices frequently until they are fragrant and slightly darkened.

2. To the same pot (or a clean pot for the base version), add the red wine vinegar, white vinegar, water, salt, and sugar.

3. Heat over medium, stirring occasionally, until the salt and sugar have completely dissolved and the liquid just reaches a simmer.

4. Place the washed and stemmed grapes into a clean 32 oz glass jar.

5. Pour the warm brining liquid (including the toasted spices if using) over the grapes until they are completely submerged.

6. Allow the jar to sit at room temperature until the liquid has cooled completely.

7. Seal the jar and refrigerate. While they can be eaten immediately, the flavor is best after at least 36 hours. Store in the refrigerator for up to one month.