Spicy Pickled Grapes
This recipes was created by Adam Reid and appeared in the November 10, 2013 issue of the Boston Globe Magazine
I made it along with his recipes for pickled raisins and garlic but it is this recipe that will be a repeat for me. The combination of sweet and salt is terrific. It is the type of dish that sparks a conversation and is not so heavy it ruins your appetite. http://www.bostonglobe.com/magazine/2013/11/10/recipes-for-quick-easy-pickles/cdmAzjZiwIf6OGGa0e0HNJ/story.html
SPICY PICKLED GRAPES
Makes about 1 quart
1¾ cups white Champagne vinegar
6 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
1½ tablespoons coriander seeds, lightly toasted and lightly crushed
1 cinnamon stick
8 whole cloves
Salt
3½ cups mixed red and green seedless grapes
1 2-by-1-inch piece fresh ginger, peeled, cut into 4 pieces, each smashed with the side of a knife
1 medium jalapeno or Fresno chili, seeds left in and sliced thin, or more to taste
½ medium lemon, cut lengthwise into quarters, and each quarter cut crosswise into thin slices

In a medium saucepan over medium-high heat, bring the vinegar, sugars, coriander, cinnamon stick, cloves, and ¾ teaspoon salt to a strong simmer, stirring to dissolve the sugars. Adjust the heat to medium-low and simmer to blend flavors, about 5 minutes. Off heat, cool the mixture until just warm.
Poke each grape deeply with a fork and place with the ginger and chili in a medium nonreactive bowl. Pour the warm vinegar mixture over grape mixture, submerging the grapes in the liquid. Cool the grapes to room temperature, add the lemon, stir, cover, and refrigerate for at least 24 hours or up to 2 weeks.

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