Pickled Grapes
Pickled grapes? Yes. Meet your Charcuterie Board’s new best friend. We make these often in the Teaching Kitchen, and there are lots of skeptics…until they taste them! Champagne Pear Balsamic Vinegar, Cinnamon and Mustard Seeds create a brine for juicy grapes and raisins. The dried fruit plumps in the tart liquid, and it creates such an amazing array of flavors and textures. Lovely with all types of cheeses. Fantastic on a salad with feta. So much fun!
- Time: 20 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- Brown Mustard Seeds
- sugar
- Champagne Pear Balsamic Vinegar
- water
- dried chile de arbol, stemmed and crumbled
- Bay Leaf
- Cinnamon Stick
- rosemary sprig
- Sea Salt
- thin slices of fresh ginger
- raisins
- red and green grapes, sliced