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Author Notes: Sliced grapes soak in a sugary brine and absorb the spicy flavors of chai. The final pickles work equally well when served with savory meats as with sweet desserts. (Recipe inspired by SMOKE & PICKLES.) - Angela Brown
Makes 2 cups
- 2 cups red seedless grapes
- 1 cup white wine vinegar
- 1/2 cup water
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 chai tea bag
- Remove the grapes from their stems and thoroughly rinse. Slice each grape in half and then add the grapes to a clean glass jar. Set aside.
- In a medium saucepan, add the vinegar, water, sugar and salt and bring to a boil. Remove from heat and allow to slightly cool, about 2-3 minutes. Pour the brine into the glass jar, being sure to cover the grapes with liquid. Add the tea bag to the jar. Allow the brine to cool completely, and then seal the jar and store it in the refrigerator. In one day, remove the tea bag from the jar. When sealed and stored in the refrigerator, the grapes will keep for about 2 weeks.
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