Crisp & Spicy Pickled Grapes
Crisp & Spicy Pickled Grapes
Rating: (1 rated)
Recipe Yield: Makes 1 pound (about 2 cups)

1 1/2 cups apple cider vinegar
1 cup brown sugar
1 cup of water
6 fresh ginger slices, about 1/4-inch thick
3 star anise
1/2 teaspoon sichuan peppercorns
2 tablespoons coriander
2 cinnamon sticks
1 bay leaf
1 pound red grapes, picked, rinsed clean and drained

In a non-reactive pan, combine everything but the grapes and bring to a simmer to dissolve the sugar.

Place the grapes in a bowl that can take heat and pour the brine over. Let steep until cool. Store in glass jars in the refrigerator up to one month.

Note: My grapes were 5 days old by the time I finished them off. They did get spicier the longer they sat, but I'm not sure what a month in the refrigerator will do to them. These are so good, however, that it's likely they won't last that long!

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