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Quick Pickled Grapes


    Quick Pickled Grapes

    I love combining sweet and sour, and pickled grapes are an easy way to do that. They can be eaten as a snack or added to salads or mild-tasting food like white fish and chicken (they’re a key ingredient in the Roasted Chicken with Pickled Grapes recipe. Try roasting the grapes to intensify the flavour blend.

    • Preserving technique: Cellar
    • Yield: 1 qt (0.95 L)
    • Time to make: 10 minutes or less
    • Time to wait before eating: 1 week
    • When to eat: Within 3 months

    Frozen grapes

    Frozen grapes are lousy when they’re thawed, but they’re amazing to eat frozen—or to use as ice cubes. Remove and discard grape stems. Wash grapes and toss in raw sugar while still damp (optional). Place grapes on towel to air-dry for 15 minutes (you could also put them in a dehydrator on its highest setting for 5 minutes to dry), transfer to rimmed baking tray, and spread in single layer. Freeze until solid and then transfer to airtight container.


    Quick Pickled Grapes


    • 1 lemon
    • 1 1/2 to 2 1/2 lb (750 g to 1.25 kg) grapes
    • 1 cup (250 mL) white wine vinegar
    • 1 cup (250 mL) filtered water
    • 1/4 cup (60 mL) honey



    Cut lemon into thin rounds, discarding pith-filled tops and bottoms. Place lemon in 1 qt (0.95 L) Mason jar (or other clean container).


    Clean and halve grapes, removing any seeds and filling Mason jar as you go. Leave 1 in (2.5 cm) of headspace.


    Place vinegar, water, and honey in medium pot and bring to a boil over high heat. Immediately pour liquid into jar to cover grapes, leaving 1 in (2.5 cm) headspace (itu2019s okay if you have more than this; just shake jar a few times a day for first few days to distribute grapes). Place airtight lid on top and transfer to fridge to sit for a week before eating.


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    This recipe is part of the Why Preserve? collection.



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