Pickled Grapes

Ingredients

MAKES 3 PINTS

2 pounds organic seedless grapes (about 6 cups), green, red, black, or a mixture, stemmed
3 sprigs fresh tarragon 3 cloves garlic, crushed
2 cups white wine vinegar 1 cup water
1⁄2 cup sugar
2 tablespoons kosher salt

Tips

You’ll need three pint-size canning jars with lids.

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I am a sucker for a simple pickle, and these grapes— which can be assembled in less than 10 minutes, start to finish, and are ready to eat the next day—are a fine example. They walk the line between sweet and savory and are an excellent accompaniment to charcuterie and cheese. Since commercial grapes are heavily sprayed, seek out organically grown fruit.

Pack the grapes into the pint jars. Add a sprig of tarragon and a garlic clove to each jar. In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring to dissolve the sugar and salt, then pour the hot brine over the grapes.

Let cool to room temperature, then cover tightly and refrigerate. The grapes are ready to eat in 1 day but will keep, refrigerated, for 1 month. Serve alongside confits, pâté, or other rich meats.

Tips

You’ll need three pint-size canning jars with lids.

Shop

Shop online for Belcampo ingredients and specialty grocery items

Shop