Chefs are now pickling all kinds of fruits and vegetables at their seasonal peak to have on hand out-of-season. Grapes take naturally to the technique and once pickled, can be served as a condiment, bar snack or colorful (and tasty) plate garnish
6 oz. sugar
1 cup white vinegar or cider vinegar
1 cup Chablis or other white wine
Whole coriander seeds and cloves
1 lb. red or green seedless California grapes, separated
1. In med. saucepan, combine sugar, vinegar and wine. Add a few whole coriander seeds and cloves; bring to a boil. Simmer for 3-4 min.; cool completely.
2. Pour cooled liquid over grapes. Place grape mixture in refrigerator; chill for at least 2 hours.