RACHEL GREEN'S PICKLED GRAPES
- Prep: 5m
- Cook: 5m
- Serves: 1
Try these pickled grapes with organic cheese and make double the amount - they will not last long!
Method
- Remove the grapes from their stalks and wash under cold water and leave to dry on kitchen towel.
- Meanwhile place the remaining ingredients in a small saucepan and slowly heat the mixture, stirring occasionally to help the sugar dissolve. Once the sugar has dissolved bring the liquid to the boil for 1 minute and add the grapes and cook for a further minute.
- Using a slotted spoon, transfer the grapes to a warm sterilised jar packing them tightly. Pour over the hot liquid and cover the grapes completely.
- Seal the jar and store two weeks before eating with the cheese of your choice; also great with game terrines, ham etc.
- Thank you to Rachel Green who provided this recipe for us to use.
Ingredients
All to be sourced organic where possible
- 600g red or black grapes, preferably seedless
- 350ml Aspall organic cyder vinegar
- 350g granulated sugar
- 1 tsp whole black peppercorns
- 1 small cinnamon stick, cut in half
- 1 tsp salt
- 2 star anise
- 4 cloves
- 2 cardamom pods, split