Pickled turmeric and ginger grapes.

These grapes keep for well over a month in the fridge, delicious as part of a cheese board.

2X

250ml jars

Pickling Liquid

vinegar
1 cup (250ml) Capespan green grape vinegar
sugar
½ cup (125ml) sugar
turmeric
1 tsp (5ml) turmeric
cumin and mustard seeds
1 tsp (5ml) each
ginger
4 cm, peeled and finely julienned
salt
½ tsp (2.5ml) salt
grapes
2 cups (500ml) picked grapes, rinsed

Method

Heat all the pickling liquid ingredients in a small pan and stir until all the sugar has dissolved.
Add grapes and cook for 10 seconds to reheat.
Spoon grapes into sterilised jars and top with pickling liquid. Seal and allow to stand for at least 12 hours before serving (this allows the flavours to develop).
Serve with a cheese platter and crusty bread.

for serving:

selection of cheeses including some mature cheddar, breads, biscuits and fresh grapes