
SPICY PICKLED GRAPES
Difficulty: Easy
Yield
1/2
lbCook
5
minutesRest
60
minutesBright, spicy and a little sweet, these pickled grapes cut through rich dishes with sharp citrus and heat. Coriander and serrano add complexity, while olive oil gives them a silky finish. Use as a garnish for meat, salads or on a cheese plate.
Ingredients
1 1/2 tsp coriander seeds
1 cup champagne vinegar
1/3 cup sugar
1 tbsp kosher salt
1/2 cup lime juice
1/4 cup mandarin juice
1 serrano pepper, thinly sliced
1/2 lb seedless green grapes, halved + sliced
1/4 cup olive oil
Method
- In a small saucepan, toast the coriander seeds over moderate heat until fragrant, about 2 minutes.
- Add the vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and add the lime juice, mandarin juice and chile. Let the brine cool completely, about 45 minutes.
- Strain the brine into a bowl. Add the grapes and let pickle at room temperature for 15 minutes. Drain the grapes, return them to the bowl and stir in 1/4 cup of olive oil. Reserve the brine for another use.