Let’s get pickled. Spiced Pickled Grapes are sweet, crisp and spiced–another simple Little Jewel from the Bijouxs Kitchen.
Pickles can be much more than cucumbers. I love to make pickled vegetables and fruits. They are easy to make, no canning required. The result is crisp, fresh and tangy sides which make great condiments for meats and salads. In the Spring it’s time for these wonderful Pickled Peaches with Brandy topping both both savory and sweet dishes. Spice up your cocktail hour with Quick & Spicy Pickled Vegetables. This Quick Thai Cucumber Pickle makes a simple side salad and uses just one cucumber.
My recipes are often driven by the need to not to waste food. We used to pickle to preserve food. My Grandmother pickled or preserved just about every vegetable and fruit she grew. After surviving the Great Depression she planned ahead. My favorite book with introduces the concept of “cooking with economy and grace” in An Everlasting Meal. This is a lovely book that I needed back in 2011 with a job loss looming, not so far off in today’s work climate. This pickle is a take on Tamar Alder’s pickle recipe.
SPICED PICKLED GRAPES
I had an extra bunch of sweet red grapes left from a charcuterie board I served recently. Feeling it’s now time for some fresh flavors as Winter begins to turn to Spring. Quick pickling is a method to capture the freshness of the ingredient and flavor with a sweet-tart vinegar based brine-don’t worry it is easy.
First, up make the brining liquid which consists of vinegar, brown sugar and some flavorful spices. Bring to a simmer then pour the hot brine over the grapes in a heat-proof bowl.
Allow to cool to room temperature. Place in glass jar and store in the refrigerator. They should keep tighly sealed for about a month. I always check by a quick smell to make sure food is still fresh.
Honestly, I have been snacking on the grapes right from the jar. Think also of using the grapes along with creamy goat cheese tossed in a simple salad of tender baby greens.
Preserving today is a little jewel.