Because quick pickling doesn’t require a bunch of time to be delicious, (not even overnight,) this is a FANTASTIC last minute dinner party recipe. It’s the perfect addition to the classic holiday dinner, but they are also just as good served with toothpicks along side your charcuterie board or other hors d’oeuvres.
As for the szechuan peppercorns and crushed red pepper flakes? They aren’t there to make these goodies spicy… unless you wish to increase their count for your own liking. The peppercorns add a nice zing, while the pepper flakes round out the sweet and tangy flavors of the vinegar and sugar.
Quick Pickled Cranberries and Grapes
By: Semiserious Chefs
Makes: 2 pints
- 2 cups each of firm cranberries and seedless grapes of your liking
- 1 cup white wine vinegar
- 1 cup white sugar
- 1/4 cup water
- 1/4 t sea salt
- 1 t whole coriander
- 1/2 t szechuan peppercorns (or more to taste)
- 1/4 t crushed red pepper flakes (or more to taste)
- 4 sprigs of fresh thyme (or 1 teaspoon of dried)
- Fill 2 pint jars with cranberries and grapes that have had a small sliver sliced off the stem end of each fruit. This will allow the flavorful brine to be absorbed. You can either make one jar of each or 2 jars mixed.
- In a small sauce pan bring the vinegar, sugar, water, salt, coriander, szechuan peppercorns, red pepper flakes, and thyme sprigs to a gentle simmer for a few minutes.
- Making sure to distribute the herbs evenly pour the warm brine into each jar until full.
- Add a lid to each, either a single piece or two piece set, and let stand at room temperature for 1-2 hours to cool.
- You can either serve them at this point (a great last minute recipe) or store them in the fridge for later. They taste great warm or cold.
- Serve as a side dish with dinner or with toothpicks as an hors d’oeuvre with your charcuterie board.
Note: These can be preserved for longer storage, but you will need to follow proper sealing and sterilizing procedures.