Pickled Green Grapes

By Dustin

To accelerate the cure time for these unique pickles to a mere 24 hours, The Bristol calls for peeled grapes. (They use green table grapes, but any color will work as long as they are very crisp.) With no real shortcuts to quickly peel one, we can only assume this task falls to the lowest cook on the totem pole. If you find your Zen in repetitive kitchen tasks, by all means peel away, but slicing off the stem end of the grapes will work just as well (though they will require a few more days in the brine).

Ingredients

• 1 cup apple cider vinegar
• 1/2 cup rice vinegar
• 1/2 cup granulated sugar
• 1 small cinnamon stick
• 1 1/2 pounds seedless green grapes

Details

Servings 1
Adapted from npr.org

Preparation

Step 1

Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry.

In a small pot combine the vinegars, sugar, cinnamon stick, and 1 cup water. Bring to a boil, lower the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.

Wash and dry the grapes, discarding any moldy or mushy suspects. Remove the stems and, using a small, sharp knife, cut a thin slice off the stem end to expose the flesh. Cram as many grapes as will fit snugly into the jar.

When the liquid is cool, ladle it over the grapes almost to the top of the jar, making sure to include the cinnamon stick. Screw on the lid, label the contents, and refrigerate for a minimum of 72 hours. The longer the grapes pickle, the better they taste (but the less crisp they become), and they can be stored in your refrigerator for up to 2 months.