The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink


1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)


In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.

Pickled Ramps

April 20th, 2012 § 0 comments § permalink

Makes 1 pound of pickled ramps


1 cup white vinegar
½ cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
2 tablespoons salt
1 teaspoon of each of mustard seeds, coriander, pink peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of fresh thyme
¼ cup fresh parsley leaves
3 tablespoons fresh mint leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only with a hint of green tops)


In large mixing bowl whisk together vinegar, white wine, mustard, sugar, salt and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or plastic container and refrigerate for 3-5 days.

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