Rachel Green's Pickled Grapes
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.
- Remove the grapes from their stalks and wash under cold water and leave to dry on kitchen towel.
- 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.
- 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.
- 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.