As posted in “Foodie Reads,” I have recently finished Molly Wizenberg’s A Homemade Life. Toward the end of the book, she writes about pickled grapes and making dozens of pints for her wedding. When I read this chapter, I thought, “What in the world? Wow, she and her fiance must absolutely pickle everything.”
Well, I actually tried it with the grapes from our back fence. Again, I do not know the varieties, but fortunately one kind is seedless.
This is all that is left after juicing, pickling, and snacking.
I just opened up a pint after waiting the obligatory 24 hours. I love it. (My husband is not as emotionally attached to them, but he is eating a few.) They remind me of a sweet pickle that my grandmother made, cinnamony and syrupy sweet. (Is “cinnamony” actually a word?)
Althought I try to save all my grapes for juice to make jelly, I think I will always try to sneak enough to make a pint or two of these.
If you don’t have Molly’s book, I found the recipe for “Pickled Grapes with Cinnamon and Black Pepper” to share at The Smitten Kitchen. (Sorry, but I didn’t want to retype it and it seems like a very similar recipe. Besides, you need to go out and buy A Homemade Life!)
You can see how many I have eaten.
I encourage you to try this! How great would this be on a relish tray during the holidays?
Definitely want to try this recipe out. Thanks for the photo!