Comments on: pickled grapes with cinnamon and black pepper http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Marcia http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-1200445 Marcia Wed, 23 Nov 2011 20:32:35 +0000 http://smittenkitchen.com/?p=2545#comment-1200445 In addition to aged cheese, any other suggestions for the cheese tray to accompany these beauties? In addition to aged cheese, any other suggestions for the cheese tray to accompany these beauties?

]]> By: Gretchen http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-1046015 Gretchen Mon, 31 Oct 2011 02:41:44 +0000 http://smittenkitchen.com/?p=2545#comment-1046015 Perhaps longer pickling times makes for more sour grapes, but I left these pickle in the fridge for a week and they were inedibly sour. I love pickles of all types, but whoa - too much. I'm re-making them with just an overnight soak in the pickling liquid to see if my results are improved. Perhaps longer pickling times makes for more sour grapes, but I left these pickle in the fridge for a week and they were inedibly sour. I love pickles of all types, but whoa – too much. I’m re-making them with just an overnight soak in the pickling liquid to see if my results are improved.

]]> By: Carrie http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-886963 Carrie Sun, 04 Sep 2011 17:57:00 +0000 http://smittenkitchen.com/?p=2545#comment-886963 Deb strikes again! You have never once failed me--and I've made A LOT of your recipes. Just made these yesterday. Delicious! They strike me as supremely southern and they made me miss home. Perhaps it's their similarity to pickled watermelon rind, which I absolutely love, and which has pretty much the same brine. Southerners sure like to pickle! Deb strikes again! You have never once failed me–and I’ve made A LOT of your recipes. Just made these yesterday. Delicious! They strike me as supremely southern and they made me miss home. Perhaps it’s their similarity to pickled watermelon rind, which I absolutely love, and which has pretty much the same brine. Southerners sure like to pickle!

]]> By: Billyjoejimbob http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-881754 Billyjoejimbob Sat, 03 Sep 2011 09:01:10 +0000 http://smittenkitchen.com/?p=2545#comment-881754 Maybe cut the "country" shtick and add that the grapes should be washed in a mild brine to kill off unwanted yeasts and maybe even give credit to author Jan Berry in her book, "The Art of Preserving" for this recipe. c 1997 Also note that the jars or bottle should be sterilized and Ms Berry suggests a maturation time of four weeks. Maybe cut the “country” shtick and add that the grapes should be washed in a mild brine to kill off unwanted yeasts and maybe even give credit to author Jan Berry in her book, “The Art of Preserving” for this recipe. c 1997
Also note that the jars or bottle should be sterilized and Ms Berry suggests a maturation time of four weeks.

]]> By: deb http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-840742 deb Tue, 16 Aug 2011 14:12:06 +0000 http://smittenkitchen.com/?p=2545#comment-840742 Lisa -- Sounds like it could be delicious. I've never tried it, so I cannot say for sure, but it definitely sounds like it's worth trying. Lisa — Sounds like it could be delicious. I’ve never tried it, so I cannot say for sure, but it definitely sounds like it’s worth trying.

]]> By: Lisa http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-840243 Lisa Tue, 16 Aug 2011 05:58:44 +0000 http://smittenkitchen.com/?p=2545#comment-840243 "question about *this recipe." Oy, 2 a.m. typing. “question about *this recipe.” Oy, 2 a.m. typing.

]]> By: Lisa http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-840237 Lisa Tue, 16 Aug 2011 05:55:20 +0000 http://smittenkitchen.com/?p=2545#comment-840237 This is one of the first posts of yours I'd ever read.. can't believe how fast time has gone by, and now Jacob is a pudgy, adorable reality. Love it. I have a quick question about is recipe.. I skimmed through the comments and replies and didn't see it adressed (my apologies if I missed it!). I would love to make this with champagne grapes as part of a cheese course. What are your thoughts on how the grapes would "take" the pickling if I left them on their stems? I love the idea of leaving them on, but am unsure if they'd pick up enough pickle. This is one of the first posts of yours I’d ever read.. can’t believe how fast time has gone by, and now Jacob is a pudgy, adorable reality. Love it.

I have a quick question about is recipe.. I skimmed through the comments and replies and didn’t see it adressed (my apologies if I missed it!). I would love to make this with champagne grapes as part of a cheese course. What are your thoughts on how the grapes would “take” the pickling if I left them on their stems? I love the idea of leaving them on, but am unsure if they’d pick up enough pickle.

]]> By: VV http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-826747 VV Sat, 06 Aug 2011 23:18:00 +0000 http://smittenkitchen.com/?p=2545#comment-826747 I have a major addiction going with FROZEN GRAPES. just pick them off the vines from the grocery store or wherever you get your grapes and put them in a big jar, add a little baking soda, lemon juice and water until the jar is half full of liquid and grapes then shake it up, add water to the top and stick in the fridge for an hour or so to soak. this gets the pesticides off they were probably sprayed with. don't forget to rinse your grapes after they are done soaking (you can even soak them overnight if you like), then put them in zip loc bags in the freezer. turn them now and then to get both sides frozen more quickly and move the grapes around fingering the bag because some of them will have a tendency to stick to others. you do not have to dry the grapes before freezing. they taste like grape flavored ice cubes and I like to eat them w/peanut butter. SO nice on a hot day but only take a handfull out of the freezer at a time, they do thaw rather quickly and that takes the fun out of it. I love how they pop and crack in my mouth when I bite down on them and I get that thirst quenching, cold burst of grape juice. lol I love it! you and y our children will love it too. its the simple things in life... I have a major addiction going with FROZEN GRAPES. just pick them off the vines from the grocery store or wherever you get your grapes and put them in a big jar, add a little baking soda, lemon juice and water until the jar is half full of liquid and grapes then shake it up, add water to the top and stick in the fridge for an hour or so to soak. this gets the pesticides off they were probably sprayed with. don’t forget to rinse your grapes after they are done soaking (you can even soak them overnight if you like), then put them in zip loc bags in the freezer. turn them now and then to get both sides frozen more quickly and move the grapes around fingering the bag because some of them will have a tendency to stick to others. you do not have to dry the grapes before freezing. they taste like grape flavored ice cubes and I like to eat them w/peanut butter. SO nice on a hot day but only take a handfull out of the freezer at a time, they do thaw rather quickly and that takes the fun out of it. I love how they pop and crack in my mouth when I bite down on them and I get that thirst quenching, cold burst of grape juice. lol I love it! you and y our children will love it too. its the simple things in life…

]]> By: Jessica http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-763474 Jessica Mon, 04 Jul 2011 19:49:45 +0000 http://smittenkitchen.com/?p=2545#comment-763474 May I suggest that with the "belly buttons" you add juice of 2 limes, torn basil, mash it up and add some ginger ale, all to taste. If you're NOT pregnant, i suppose a little vodka wouldn't hurt. May I suggest that with the “belly buttons” you add juice of 2 limes, torn basil, mash it up and add some ginger ale, all to taste.
If you’re NOT pregnant, i suppose a little vodka wouldn’t hurt.

]]> By: Leah http://smittenkitchen.com/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/#comment-599570 Leah Mon, 14 Mar 2011 18:27:33 +0000 http://smittenkitchen.com/?p=2545#comment-599570 Made these two weeks ago with some serious hesitation. Won 1st place and "best overall" at a friendly pickling competition with them yesterday. Color me converted! Used black seedless grapes, gold/yellow mustard seeds, and poured the brine cold. They stayed crisp and delightful in my fridge for 2 weeks. Delicious both solo and with blue cheese. Made these two weeks ago with some serious hesitation. Won 1st place and “best overall” at a friendly pickling competition with them yesterday. Color me converted!

Used black seedless grapes, gold/yellow mustard seeds, and poured the brine cold. They stayed crisp and delightful in my fridge for 2 weeks. Delicious both solo and with blue cheese.

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