Rachel Green's Pickled Grapes

Serves 1 ● Prep Time 5 Mins ● Cooking Time 5 Mins
I have never served this recipe to a cheese lover and not been met with approving feedback, and that feedback often comes as another piece of cheese and a pickled grape are hastily assembled on to fork or knife – the proof of the pickle is most definitely in the eating. My personal favourite cheese for this pickle is a ripe Camembert. My only recommendation is make double the amount shown below; they will not last long.
method

600g red or black grapes, preferably seedless

350ml organic cyder vinegar

350g granulated sugar 

1 tsp whole black peppercorns 

1 small cinnamon stick, cut in half 

1 tsp salt 

2 star anise 

4 cloves 

2 cardamom pods, split 

  1. Remove the grapes from their stalks and wash under cold water and leave to dry on kitchen towel. 
  2. Meanwhile place the remaining ingredients in a small saucepan and slowly heat the mixture, stirring occasionally to help the sugar dissolve. Once the sugar has dissolved bring the liquid to the boil for 1 minute and add the grapes and cook for a further minute.  
  3. Using a slotted spoon, transfer the grapes to a warm sterilised jar packing them tightly. Pour over the hot liquid and cover the grapes completely.  
  4. Seal the jar and store two weeks before eating with the cheese of your choice; also great with game terrines, ham etc.

Thank you to  Rachel Green who provided this recipe for us to use. 

ingredients

600g red or black grapes, preferably seedless

350ml organic cyder vinegar

350g granulated sugar 

1 tsp whole black peppercorns 

1 small cinnamon stick, cut in half 

1 tsp salt 

2 star anise 

4 cloves 

2 cardamom pods, split 

method
  1. Remove the grapes from their stalks and wash under cold water and leave to dry on kitchen towel. 
  2. Meanwhile place the remaining ingredients in a small saucepan and slowly heat the mixture, stirring occasionally to help the sugar dissolve. Once the sugar has dissolved bring the liquid to the boil for 1 minute and add the grapes and cook for a further minute.  
  3. Using a slotted spoon, transfer the grapes to a warm sterilised jar packing them tightly. Pour over the hot liquid and cover the grapes completely.  
  4. Seal the jar and store two weeks before eating with the cheese of your choice; also great with game terrines, ham etc.

Thank you to  Rachel Green who provided this recipe for us to use.