Pickled Grapes + a Crostini
Summer temps have us craving fresh + sweet, and as you know, we’re always craving pretty : ). Hence our recent obsession with purple grapes and all the beautiful + yummy things you can do with them. Turns out they are not just for cheese plates. They can be the star of a main course, or a perfect pickle (who knew?). Get excited to for a week filled with purple grapes in many different forms.
Grapes are an unlikely pickle, but so many different fruits shine so brightly with just a little kick of spice + tartness of vinegar that we decided grapes deserved a chance too. We did these as a quick pickle, so the grapes are ready for eating a short time after combining everything. For these we halved a small bunch of grapes and combined them in a jar with a few bay leaves, a pinch of whole cloves, sugar, white wine vinegar and peppercorns (see recipe card for details). These make a great snack on their own, they’re a great addition most sandwiches, and they add quite a bit to different snacks.
We did: a nice crusty sliced bread, ricotta + these peppery tangy grapes. We promise this is one your guests will not have tried before, and if you make your pickles the day before it couldn’t be easier to put together ! We’re loving this for summer cocktails in the backyard.
1/2 cup sugar
1/2 cup white wine vinegar
combine all ingredients over low heat until sugar is dissolved, pour over grapes