Monday, August 24, 2009

You Got Canned (sort of): Episode 2 - Molly, you're a genius!

If you've managed to grab a copy of Molly Wizenberg's (the face of Orangette) new book "A Homemade Life" or you've been paying attention to anything on Tastespotting lately, then you've probably seen this recipe already. But it is too good to pass up. Who would've known that a grape would taste so interesting pickled? apparently Molly would. You've got to be the next to try this recipe - easy pickles in your fridge - no canning skills necessary (Although it's certainly possible to can these if you so desire).

Of course I have to modify everything - so I subbed some grape juice for some of the vinegar - it was a bit strong for my taste and changed the spices up a little.

Pickled Grapes

1 lb. seedless concord grapes
3/4 cup white wine vinegar
1/4 cup grape juice
1 cup granulated sugar
2 tsp pickling spice
1/2 tsp black peppercorns
1 cinnamon stick
1 star anise pod
1/4 tsp salt

Clean the grapes, then cut the stem end off just a bit, removing the "belly button" to expose some of the flesh to the pickling liquid. Stuff the grapes into a quart sized jar. Heat the remaining ingredients in a saucepan, bringing the mixture to a boil.

Pour the hot mixture down over the grapes. Refrigerate for at least two days - they should keep for at least a few weeks.

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