Sous Vide Pickled Grapes

These sous vide pickled grapes are a surprising treat. We put them in chicken salad, but once you get used to the unusual application, they make a great snack, too. They’ll keep in the fridge within an air-tight jar or container for up to one month.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 180F / 82.2C

Ingredients

• 1 cup red wine vinegar
• 2 tablespoons ultrafine sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 pound red seedless grapes
• 1 sprig fresh rosemary

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. In a large bowl, whisk together the vinegar, sugar, salt, cinnamon, and coriander. Transfer to a large zipper lock bag and add the grapes and rosemary. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Refrigerate in an air-tight jar or container for up to one month.