Quick Pickled Grapes

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Through the years of learning to cook I have come to find that the most important component in any successful recipe is balance. The layers of flavors added to a dish should all compliment one another. Like how oftentimes adding a bit of lemon juice will add enough acidity to balance out rich notes in a recipe. Toasted nuts add texture. And a pinch of red chili flakes can add just enough heat.

A fun way to play with recipes it to change up how these balancing ingredients are added. Grapefruit juice in place of lemon, fresh peppers instead of the chili flakes, anchovies for salty umami. When I whipped up the roasted duck legs and risotto last week I decided to add an acidic bite to the uber-rich meal with tart pickled grapes. They have just a hint of sweetness and would be great on top of any braised meats or in a salad. I'm also thinking of ways to use them in cocktails--perhaps a gin grape gibson. Yum.

Quick Pickled Grapes
serves 2-4 as a garnish
1/2 c. grapes, halved
3/4 c. white vinegar
1/3 c. sugar
2 t. salt
1/2 t. peppercorns
1/2 t. mustard seeds
1/8 t. cinnamon
1/8 t. chili flakes

Place the grapes into a heat-proof bowl.
Pour the vinegar, sugar and salt into a small saucepan and turn on the heat to medium high. Stir until the sugar dissolves. Then stir in the peppercorns, mustard seeds, cinnamon and chili flakes and remove from the heat.
Pour the vinegar mixture over top of the grapes. Cover and refrigerate for at least 3-4 hours before using.