Quick Balsamic-Pickled Grapes

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PREP TIME

5 min

TOTAL TIME

5 min

Makes

1 1/4 cups

* PLUS chilling time
Quick Balsamic-Pickled Grapes

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


Ingredients

  • 1 cup seedless red or green grapes
  • 1/3 cup white balsamic vinegar
  • 2 tbsp water
  • 1 tbsp granulated sugar
  • 1/2 tsp black peppercorns , (optional)
  • 1 fresh bay leaf
  • 1/2 fresh rosemary sprig
  • 1/8 tsp salt

Instructions

  1. Place grapes in a glass bowl or jar.
  2. Combine vinegar, water, sugar, peppercorns, bay leaf, rosemary and salt in a small saucepan set over medium high. Bring to a boil, 1 to 2 min. Pour over grapes. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.

Tip

Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!

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