Pickled Seedless Grapes are the perfect summer dish and go great with meat, fish, poultry or game. They also make an unusual and delicious accompaniment to curried dishes. This recipe was created by Chef Alison Negrin, a ChefsBest Master Chef.
http://www.chefsbest.com/ —Lana Ericksson
washed, stemmed, seedless grapes
1 1/2 cups
white wine vinegar
3-inch sticks of cinnamon
whey (reserved from straining yogurt or kefir)
Wash and stem the grapes before placing them in 3 very clean 1⁄2 pint canning jars.
Combine the sugar, vinegar and cinnamon in a saucepan and bring to a boil, stirring well to distribute the sugar and keep it from burning on the bottom. Reduce heat and simmer for 5 minutes. Pour syrup and the whey over the grapes in the jars, placing 1 cinnamon stick in each jar. Stir, seal and let stand overnight.
Grapes are ready to serve the next day. They should be served cold, with the juices and cinnamon stick removed.
To preserve for future use, place the jars in a brown paper bag on a dark shelf in the pantry. Light causes the grapes to turn brown on top. Time causes the skins to darken and toughen so be sure to use within 1 year.