Christmas calls to mind lots of food – gingerbread and peppermint, roast goose and baked ham, but most people probably don’t have visions of pickles dancing through their heads on Christmas Eve. Except in our house. I’m not sure how or why pickles and the holidays go together here, but they do. I’ve been thinking about our holiday traditions for an upcoming project and noticed a serious trend – quick pickles. I seem to bust these out any time more than four people gather in my kitchen (for examples, see here, here, here, and here – see what I mean?), and thought it was about time to share one of my favorite quick pickle recipes with you.
Quick-pickled grapes are sweet, and spicy, and just really good. Their flavor is intensely surprising, something you can’t quite put your finger on. So you have another, and another, and then, they’ve all disappeared. I first discovered quick-pickled grapes through Orangette, and have been eating them by the handful ever since.
- 3 cups red wine vinegar
- 2 1/4 cups sugar
- 1 tablespoon black peppercorns
- 1 tablespoon yellow mustard seed
- 1 teaspoon sea salt
- 1 teaspoon cumin seed
- 15 whole cloves
- 8 bay leaves
- 4 sticks cinnamon
- Wash and stem grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it.
- Place prepared grapes into two clean quart jars.
- Meanwhile, heat vinegar and all remaining ingredients over medium heat for 10 minutes. Stir occasionally to make sure sugar has fully dissolved.
- Pour hot liquid, and all of the whole spices, into grape-filled jars. Push cinnamon sticks and bay leaves down into jar. Set aside, uncovered, while pickling liquid cools – about one hour. Screw on lids, turn jars upside-down a few times to distribute the spices, and place in fridge overnight to cure.
- Pickled grapes will take on more and more flavor as they continue to steep. I like them best 24 hours later when the flavor to firmness ratio is just about perfect, though they should keep well for 4 or 5 days.