Cardamom Pickled Grapes 10.000

Dixie D. Vereen for The Washington Post; ceramic tableware from Via Umbria

Canning Sep 27, 2016

Fresh grapes take surprisingly well to pickling. Add these sweet-tart orbs to a cheese platter, or you can pulse them in a food processor just to the consistency of a relish.

You’ll need a clean, quart-size jar. (FYI, these are not waterbath-canned.)

Make Ahead: The grapes need to cure in the refrigerator for 24 hours before serving, and then they can be refrigerated for up to 3 weeks.


Servings:
10 - 20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-20 servings; makes 1 quart

Ingredients
  • 1 1/2 pounds red and/or black seedless grapes, stemmed and rinsed well
  • 1 1/2 cups white wine vinegar
  • 1 1/2 cups sugar
  • 1/4 teaspoon kosher salt, plus a pinch
  • 1 1/2 teaspoons whole black peppercorns
  • One 3-inch cinnamon stick
  • 1 1/2 heaping teaspoons green cardamom pods, crushed
  • 1 dried small red chile pepper
  • 3/4 teaspoon ground allspice

Directions

Place the grapes in the jar.

Combine the vinegar, sugar, all the salt, the black peppercorns, cinnamon stick, cardamom, dried red pepper and allspice in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low; once the sugar has dissolved, cook for 3 minutes, then remove from the heat to cool until barely warm.

Pour into the jar with the grapes, then seal the jar. Let cool to room temperature, then refrigerate for 24 hours. Discard the cinnamon stick if refrigerating for longer term (up to 3 weeks).

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Recipe Source

Adapted from “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books, 2016).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.