Eat ’em up: Pickled grapesMay 21, 2008
I think pickling may be the next big thing.
Yes, you heard it here first. Granted, I have never accurately called a trend. Molecular gastronomy still sounds to me like an uncomfortable side effect of eating too many beans. I like farmer’s markets because they’re outside, not because I know the ingredients are locally sourced. And I’m pretty much still scratching my head about who this Miley Cyrus/Hannah Montana person is…
And yet, I think I my husband may be onto something with his newfound craze for pickling. After all, pickling is an important part of some other food cultures (think: Korea). Why not ours? Maybe pickling is ripe for the same kind of fanfare BBQ receives in this country. You know: People traveling around in Airstream trailers with their secret pickling recipes, folks lining up at tents in the summertime tasting pickle after pickle, huge trophies lining the mantle of a man with a handlebar mustache and large gut.
Well, like I said, I don’t actually have an eye for trends. But I do have a mouth for tasting… and my husband’s pickled grapes are going down the hatch. They’re sweet and aromatic — just open the jar and the divine aroma of cinnamon and clove wafts up to seduce you. But they’re also sour and complex — your mouth can’t help but pucker a touch at the healthy dose of vinegar all good pickles require. And then, finally, they’re grapes. Sweet, firm, purple gems of fruit that maintain that great texture amid all the whiz-bang of the pickling juices.
And now, the husband’s take…
So, yes, pickled grapes. It’s not exactly the first thing that comes to mind when discussing pickling. Other things that might come first? Well, pickled pickles (duh), pickled watermelon rind, pickled ginger, pickled zucchini, pickled onions… even the truly brave act of fermenting cabbage like the Koreans, Germans, Austrians, and Alsatians do to make kimchi and sauerkraut.
I think, then, that the pickled grape may be a hard sell. Yet, I will encourage, cajole, and perhaps even threaten.
I first came across pickled grapes at Farrah Olivia, a restaurant in Alexandria, VA. They were served as a garnish. The idea was pretty incredible: They were a combination of sweet and sour that caught you off guard. At the restaurant, the grapes were served as a small bunch still attached to the stems, and you had little idea of the intense flavor you were about to receive. Being inspired, I decided to work on my own recipe featuring a bit more spice and tang by altering a recipe I’ve used to pickle beets — yes, I admit to a growing obsession with pickling.
The result is a pickled grape with a sneaky spike of clove, cinnamon and allspice, along with the familiar and delicious sour and sweet of a traditional pickle. The grapes also happen to be the perfect pair for beer and cheese. Served along with semi-hard cheeses with plenty of salt and with a good beer, they work as an excellent palette cleanser. Three tasty treats together on one plate? Happiness for me!
Other than its deliciousness and its sublime pairing with beer and cheese, there is another argument in the pickled grape’s favor: simplicity. If you are not a person experienced with pickling, this is a good starter recipe. It’s quick, needs no knife, and requires only a little bit of patience and space in the refrigerator. In the end, this is a lot of benefit for little work. I use the free time it allows me to indulge my other obsessions… or threaten others to try the grapes.
1/2 lb. red grapes (seedless)
1 cup red wine vinegar
1/2 cup orange juice (2 medium naval oranges)
8 whole allspice berries
8 whole cloves
1 stick cinnamon
1 tsp. salt
1. Clean both the grapes and the container where you will store the pickles. Remove the grapes from the stem and place in container.
2. In a small pot, add the vinegar, orange juice, spices and salt. Bring to a simmer and then remove from heat. Pour over the grapes.
3. Close, cover and place in refrigerator. Flavor will develop overnight, but will start to really express after 5 days.