Pickled Red Grapes
Fermenting and pickling are similar and different. This week’s episode talks about what fermenting and pickling mean and includes a recipe for Pickled Grapes.
Pickling: soaking a food in acidic liquid, like vinegar, producing a sour flavor. Examples include pickles, pickled carrots, pickled grapes, and pickled strawberries.
Fermenting: food’s sugars and naturally occurring bacteria form a chemical reaction creating a sour flavor and probiotics (no acid/vinegar needed). Examples include kimchi and sauerkraut.
Pickled Red Grapes
by SeriousEats on Relish.com
Ingredients:
1/2 cup apple cider vinegar
2 tablespoons water
1/4 cup raw sugar
1 cinnamon stick, or more to taste
1/8 teaspoon vanilla extract
3 whole cloves
1/8 teaspoon peppercorns
1/2 pound grapes (red or green), ends sliced
Directions:
Combine vinegar, water, and sugar in a saucepan; bring to a boil. Remove saucepan from the heat.
Place cinnamon, vanilla, cloves, and peppercorns in a jar with a lid; add grapes. Pour vinegar mixture over grape mixture; cool in the jar until room temperature.
Put lid on jar and refrigerate for at least 24 hours, shaking jars every 4 to 8 hours.