Balsamic Pickled Grapes
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Ingredients
- 4 lb. Markon White Seedless Grapes
- 1 oz. Trade East Pickling Spice Mix
- ½ oz. Trade East Whole Fennel Seeds
- ½ oz. Trade East Black Peppercorn
- 1 gal. Harvest Valley White Grape Juice
- 1 c. Balsamic Vinegar
- ½ oz. Kosher Salt
Recipe Preparation
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Trim grapes. Place in a nonreactive storage container. Place pickling spice, fennel, and peppercorns in a piece of cheesecloth. Tie closed with a piece of butcher’s twine. Place the grape juice, vinegar, and salt in a nonreactive pot. Add the spice sachet. Bring to a boil. Simmer for 5 minutes. Pour hot liquid over grapes. Stir frequently. Allow to cool. Place in a covered storage container, label, date, and refrigerate for 6 days before use. Stir grapes once. Refrigerate at 41°F or lower.
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