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
Ingredients
- 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
Directions
01
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).
02
Clean and halve grapes, removing any seeds and filling Mason jar as you go. Leave 1 in (2.5 cm) of headspace.
03
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.
Joel MacCharles and Dana Harrison
Joel MacCharles and Dana Harrison are co-authors of Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.