Sunday, October 28, 2007
Since I was on a pickle tangent with Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon) and Rau Muong Chua (Vietnamese Pickled Water Spinach), I had also experimented with sweet pickles a few months back. After Molly of Orangette mentioned serving pickled grapes at her wedding reception, I was immediately intrigued.
Adapted from Orangette
For one 24-oz jar, you'll need:
1 bunch of large red or purple grapes, seedless
1/2 cup apple cider vinegar
1/2 cup water
1 tblsp sugar
1/2 tsp salt
1 cinnamon stick
You can trim off a bit of the grape near the stem so it can absorb more vinegar if you wish. Place cinnamon stick inside jar. Wash grapes and place them inside jar.
In a pan, heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tblsp sugar, and 1/2 tsp salt. When the water boils, pour into jar. If there's still space on top of the jar, add water until the grapes are completely covered. Tighten lid immediately. You should hear a "pop," indicating the jar is sealed.
The pickles should be ready to eat the next day. The grapes will still be crisp with a salty, sweet, sour taste. Eat within a week as the grapes will become too soft and too sour.
My other pickle recipes:
Baechu Kimchee (Napa Cabbage Kimchee)
Bok Choy Kimchee (Korean Pickled Bok Choy)
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)
Rau Muong Chua (Vietnamese Pickled Water Spinach)
1 year ago today, Pho Ga (Vietnamese Chicken Noodle Soup).