Spiced Zante Grapes

Page 276

Cuisine: North American | Course Type: Other

(1 review)

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Recipe Review

The brine for these grapes is so simple and unusual (new to me anyway) with the addition of a bay leaf and allspice berries to a sugar/vinegar/white wine mix. Probably 3 minutes to make -- plus a minute or two more to wash the grapes and cut into small clusters.

I tasted the brine -- not too sweet, not too tart and a very appealing aroma. The grapes will be in the brine for the next week and then I wall pull them out to serve -- as suggested -- in a salad or with a pate/cheese plate.

It will be interesting to compare these to the pickled grapes I made earlier this year -- that was a pretty assertive brine while this one strikes me as more subtle.

Update: While I do love the fragrance of the brine, I find I prefer the pickled grapes I made from A Homemade Life.

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