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Sunday, December 20, 2009

Let's Try A Cookalong!

Ever hear of pickled grapes? Well I sure haven't. I was reading though The Baltimore Snacker and the author had tried the Lee Bros. recipe (sort of).

So how about it? The recipe can be found here on the Splendid Table's website. I'll post it below as well for those of you who don't want to keep clicking on links. If you're down to try, let me know and maybe we'll do a post round up.

Pickled Grapes with Rosemary and Chiles

Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter

makes 1½ quarts | time: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

  • 6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
  • 2 cups distilled white vinegar or white wine vinegar
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 3 cloves garlic, crushed and peeled
  • Leaves from 1 four-inch sprig rosemary
  • ½ teaspoon crushed dried red chile flakes
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

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