This is easily the most contentious thing that I’ve ever made. Just the description alone made people pucker up and cringe. Until they taste it.
My first taste test with a Euro-centric group garnered high praises, so much so that one actually reserved the pickling liquid to reuse at home.
This is the perfect substitute for people who don’t like olives. It’s not mouth-puckeringly sour but, as opposed to a bright spark, there’s a gentle Apple-scented tingle as you bite into the crisp skin of the grape.
This is best served as an appetizer as it opens up the palate or as a palate-cleanser before the main course or as a side to a pork dish or as an accompaniment with cheese.
Ingredients: (serves 8 as a side dish)
- 800g Grapes, seedless
- 1 cup (236ml) Apple Cider Vinegar
- ½ cup (118ml) Japanese Rice Vinegar
- ½ cup (118ml) Coarse Sugar
- 1 small Cinnamon stick
- Wash a jar with warm soapy water and dry.
- Slice the top off the stem-end of each grape.
- Combine the vinegars, sugar and Cinnamon stick in a pot and bring to a boil.
- Lower heat and simmer gently until all the sugar has dissolved.
- Take the pot off heat and leave to cool to room temperature.
- Place the cut grapes into the clean and dry jar.
- Slowly pour the pickling liquid and the Cinnamon stick into the jar.
- Seal the jar and leave in the fridge for at least 72hrs before serving.
- While Green Grapes are preferred for its crisp flavors, you can use any Seedless Grape for this recipe.
- In restaurants, the grapes are usually skinned but since this is home-made, just a little off the top will suffice. Besides, the skins provide a crisp crunch.
- The pickled grapes taste better the longer they are pickling but more than 72 hours and they lose the crispness.
It sure sounds contentious but I doubt you will let anything awful leave your kitchen
Well, there were incidents and witnesses but I’ve disposed of the bodies.
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