Make Ahead

Chai-Spiced Pickled Grapes

October  9, 2012
0 Ratings
Author Notes

Pickling is cool because you can do extremely small batches, it's super easy, there are an endless combination of flavors to play with, and the results keep for awhile due to the vinegar preserving the contents of the jar. These take no time to put together, and they are ready to start munching on 24 hours later, so if you like chai and you like grapes there is really no reason not to give a small batch of these a try. They will keep in the refrigerator for a couple of weeks.
This recipe was inspired by Art & Lemons recipe for Chai Tea. —Dabblings

  • Makes one pint (but can easily be doubled)
  • 1/2 pound of black grapes; rinsed
  • 1/2 cup of white wine vinegar
  • 1/2 cup of sugar
  • 1 cinnamon stick
  • 4 green cardamom pods; crushed
  • 1 star anise
  • 8 whole cloves
  • 1-inch piece of ginger; peeled and cut in half
  • 1/4 teaspoon of whole black peppercorns
In This Recipe
  1. Cut the stem end off of the grapes and put them in a clean pint jar. Set jar aside.
  2. To make the brine, in a small sauce pan over medium heat combine the vinegar, sugar, cinnamon stick, cardamom pods, star anise, cloves, ginger, and peppercorns. Stir until the sugar is completely melted. Then lower the heat to medium-low and simmer for 2-3 minutes until you start to smell the chai spices.
  3. Pour the brine over the grapes. Put a lid on the pint jar and stick it in the refrigerator for 24 hours. These will keep for a couple of weeks in the refrigerator.
  4. Serving suggestions: I like to snack on mine straight out of the jar, but I could see other ways to use them as well. Try chopping some up and eating them over yogurt for breakfast. You could even sprinkle a little cinnamon granola on the yogurt as well. Or serve them as part of a cheese plate. Maybe make a flat-bread with some gruyere or some goat cheese and some caramelized onions. Drop a couple into the bottom of a glass of champagne.
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