Fennel Seed and Cinnamon Pickled Grapes

, from Issue #82. December, 2018
Photography by Josh Griggs.
Fennel Seed and Cinnamon Pickled Grapes

A bowl of these spiced grapes is a welcome addition when eating burgers and crisps. They’re also a great accompaniment to a charcuterie board or with a terrine. 



3 cups seedless red grapes
Pickle brine
1 cup red wine vinegar
¼ cup water
¾ cup caster sugar
1 tablespoon sea salt
1 cinnamon stick
1 star anise
1 teaspoon whole fennel seeds
¼ teaspoon chilli flakes
4-5 cup capacity sterilised jar with a lid



Cut a thin slice off the stem end of the grapes so the brine can get under the skin. Halve any large grapes. 

Brine: Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar and salt.

Add the grapes, bring back to the boil then simmer for 2 minutes. Set aside for 10 minutes then tip into the jar and seal. When cool, refrigerate until ready to serve. Grapes will keep for 1 month. Makes 3 cups