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Prep time
12 hours
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Cook time
15 minutes
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Makes
2 cups
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
Test Kitchen Notes
This recipe is shared in partnership with Grapes From California. —The Editors
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Ingredients
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2 cups
red seedless grapes
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1 cup
white wine vinegar
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1/2 cup
water
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3 tablespoons
sugar
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1 teaspoon
kosher salt
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1
chai tea bag
Directions
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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.
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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.
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.
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