SPICY PICKLED GRAPES

Category

Acid, Spicy

Form

Juicy, Sliced

Function

Brightness, Pop

SPICY PICKLED GRAPES

SPICY PICKLED GRAPES

Difficulty: Easy
Yield

1/2

lb
Cook

5

minutes
Rest

60

minutes

Bright, 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.

Notes