I have never been a pickle lover. That is to say, I like pickles but I have never loved them. When a dill spear comes along side a sandwich at a deli, I often leave it untouched. But sometimes I do like a pickle or two on my hamburger. Given my lukewarm feelings about pickles, I’ve found it a bit odd that I have a mounting obsession around the art of pickle making… and the many varieties of pickles to be made. It started with the bread and butter pickles which to me were as much about canning as they were about pickling. But the success of those homemade pickles went to my head, and has lead to visions of fruit pickles, Asian pickles, watermelon rind pickles… all dancing around in my mind for a couple of months now. So I’ve gone about collecting pickle recipes and ideas from books and blogs and have tucked them away for the right moment. Pickled grapes with cinnamon and black pepper is one such recipe. It sounded just odd enough that I had to try it. The recipe comes from A Homemade Life by Molly Wizenberg (I’m sure I’ve said this before, but it’s worth mentioning again that A Homemade Life is a wonderful book).
So when I stumbled upon these lovely red seedless grapes at the farmers’ market, I knew what I had to do. I wasn’t entirely sure what I was getting myself into but I was excited just the same. Between the description from Molly in her book and the write up by Deb from Smitten Kitchen I knew they had to be good. (I mean, if Molly served them at her wedding, they have to be good… right?). Too impatient to wait eight hours, I tasted the grapes as soon as the brine went on… just to get an idea of how the flavors came together. And even though the grapes had not yet soaked in any of the vinegary tartness, I could tell it was going to be anything but boring.
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