Pickled grapes is one of San Francisco chef Carlo Espinas' favorite condiments—perfect on a platter of cured meats, as a garnish to a roasted meat dish or in a chicken or fruit salad.
Chef Carlo EspinasComstock Saloon
, San Francisco
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1 bunch dark grapes (about enough to fill a quart jar)
2 1/2 cups sugar
2 cups cider vinegar
1/2 cup red wine vinegar
1 small cinnamon stick
5 black peppercorns
10 juniper berries
1 dried chili
Wash grapes, separate into small clusters and place in the jar. Put remaining ingredients in a pot and bring to a boil for about 4 minutes. Remove from heat and let cool. (This is the brine for your grapes to pickle in.) Pour cooled liquid over the grapes in the jar. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickled grapes will keep in the refrigerator for about 2 weeks.