LAST BITE: Pickled Grapes
WRITTEN BY DANIA KATZPHOTOGRAPHED BY MIEKO HORIKOSHIEvery so often, I eat something that literally makes me stop mid-bite. During a recent visit to Sale Pepe my friends ordered a charcuterie platter. In the middle of the plate sat a pile of what appeared to be olives, but turned out to be something much more interesting: pickled grapes! In the days to come, I kept thinking about this unique and delicious flavor and even attempted to recreate it in the edible Hawaiian Islands test kitchen. I failed, so I called Sale Pepe’s owner, Qiana Di Bari, and asked her to wrangle the recipe from her husband, Chef Michele. Here is the recipe, which you can pare down, but trust me you’ll want to make them by the gallons.
Equipment
- Large Container with Lid
Ingredients
- 1 Gallon Apple Cider Vinegar
- 1 Gallon White Vinegar
- 1 Cinnamon Stick
- 10 Whole Cloves
- 2 lbs. Black Seedless Grapes
Instructions
- Gently mix the vinegars and spices in a large container with a lid.
- Add the grapes, cover tightly, and let pickle in the refrigerator for two weeks.
