A bowl of these spiced grapes is a welcome addition when eating burgers and crisps. They’re also a great accompaniment to a charcuterie board or with a terrine.
INGREDIENTS
3 cups seedless red grapes
Pickle brine
1 cup red wine vinegar
¼ cup water
¾ cup caster sugar
1 tablespoon sea salt
1 cinnamon stick
1 star anise
1 teaspoon whole fennel seeds
¼ teaspoon chilli flakes
Equipment
4-5 cup capacity sterilised jar with a lid
METHOD
Cut a thin slice off the stem end of the grapes so the brine can get under the skin. Halve any large grapes.
Brine: Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar and salt.
Add the grapes, bring back to the boil then simmer for 2 minutes. Set aside for 10 minutes then tip into the jar and seal. When cool, refrigerate until ready to serve. Grapes will keep for 1 month. Makes 3 cups
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!