Quick Pickled Grapes
Yield: Makes a little under 1 quart
These are a fantastic companion to flavorful aged cheeses or cured meats. Or toss a few into an otherwise simple green salad, where they'll pack a flavorful punch.
Slice off a bit of the bottom of each grape, exposing the inside (optional; this will allow more of the brine to penetrate the grapes and add flavor). Place grapes in a sterilized glass jar.
Combine remaining ingredients in a sauce pan over high heat, stirring until sugar dissolves. Bring to a boil and then remove from heat; let cool 10 minutes. Carefully pour brine over grapes. Cool to room temperature and then store, covered, in the refrigerator. Allow grapes to marinate 8 to 12 hours before enjoying. Eat within one month.
Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.
Recipe by, PCC Chef