Christine Littell of Seattle explains how she created her winning recipe: "I was inspired after having a mixed pickle plate at a local wine bar with my best foodie friend. We were amazed by the array of different fruits and veggies, all pickled with different sweet and savory spices. Both of us are now addicted to pickled grapes." We are too! We especially like them, in place of cornichons, with cheese and salumi.
1 pound red or black seedless grapes, preferably small
4 star anise pods
1 cup apple cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons yellow mustard seeds
1/4 teaspoon salt
How to Make It
Rinse grapes and snip into small clusters, leaving stems attached. Pack grapes and star anise pods into a 1-qt. heat-resistant glass measuring cup or a wide-mouthed jar.
Combine remaining ingredients in a medium saucepan over high heat and bring to a boil. Heat until sugar dissolves, about 3 minutes; remove from heat and pour liquid over grapes. Let cool, then set a small saucer on top and a weight, if needed, to keep grapes immersed. Chill 2 to 3 days, depending on size (larger grapes take longer to pickle).
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