Cook The Book: Pickled Grapes With Rosemary; Gingered Pickled Beets Recipe

Name: Cook The Book: Pickled Grapes With Rosemary; Gingered Pickled Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups stemmed mixed red and green seedless grapes (about 2 pounds); 2 cups distilled white vinegar or white wine vinegar; 2 tablespoons kosher salt; 2 teaspoons sugar; 3 cloves garlic, crushed and peeled; Leaves from 1 four-inch long sprig rosemary; 1/2 teaspoon crushed dried red chile flakes; One 2-inch piece fresh ginger, peeled and sliced into about 8 thin disks (1/4 cup); 1 cup distilled white vinegar; 2 teaspoons kosher salt; 1 teaspoon sugar; 1 1/4 pound red beets, peeled and very thinly sliced

Servings: persons

6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
2 cups distilled white vinegar or white wine vinegar
2 tablespoons kosher salt
2 teaspoons sugar
3 cloves garlic, crushed and peeled
Leaves from 1 four-inch long sprig rosemary
1/2 teaspoon crushed dried red chile flakes
One 2-inch piece fresh ginger, peeled and sliced into about 8 thin disks (1/4 cup)
1 cup distilled white vinegar
2 teaspoons kosher salt
1 teaspoon sugar
1 1/4 pound red beets, peeled and very thinly sliced

1
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.
2
Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.

191

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups stemmed mixed red and green seedless grapes (about 2 pounds), 2 cups distilled white vinegar or white wine vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, and more.

Yes, Cook The Book: Pickled Grapes With Rosemary; Gingered Pickled Beets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pickled Grapes With Rosemary; Gingered Pickled Beets

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