Whoah, look at you. You are WAY sophisticated. Who pickles grapes? YOU DO.
First mushrooms and now this. I must say, you’re quite the enterprising misfits.
Impressing guests at your next
kegger wine and cheese party can be as simple as popping open a jar of these babies. No wine and cheese party?
Wait…I meant, No wine and cheese party?
No problem! Simply turn off your phone, lock yourself in the pantry, and party down with your three best friends: cheese, a spoon, and your elastic jammy tutu pants. Friendship has never been so simple.
Cinnamon Spice Pickled Grapes
Makes 6 half-pints
2 1/2 lbs. black, seedless grapes
3 cups dark brown sugar
1 teaspoon Saigon Cassia Cinnamon
1/4 teaspoon Jamaican Allspice
1/4 teaspoon ground ginger
1 1/2 cups apple cider vinegar
A few pinches salt
1 teaspoon peppercorns
Start with sterilized canning jars and lids and get a boiling water bath canner going. Now wash the grapes and pull them from their stems.
Stab each one with a fork.
What can I say? Grapes just make me feel violent.
Now put all ingredients except the grapes in a pot and bring it to a boil over high heat, stirring occasionally. When the sugar and salt are dissolved, stir in the grapes.
When the mixture returns to a boil, shut it off and use a slotted spoon to transfer the grapes into the jars.
Pour brine over them up to a half inch before the top. Wipe the rims (may wanna dampen your cloth…sugar gets sticky and all), and apply the lids. Screw on the rings just a wittle bit tight and process in a boiling water bath for 10 minutes. Line a cookie sheet with a towel and use a canning jar lifter to transfer the jars from the bath onto the cookie sheet. Let them sit for a day, at which point you can check the seals.
Note: Jars didn’t seal? Don’t feel like canning? No problem–just move unsealed jars into the fridge, where they’ll last for several months.
Another Note: For a totally herbaceous variation, put a sprig of rosemary in each jar before adding the grapes. You fancy minx, you!