Black and White Grape Pickle

Name: Black and White Grape Pickle (Torshi-e angur)
Prep time: 20 min
Total time: 20 min
Yield: Makes 2 jars (1 pint/475ml each)
Cuisine: Iranian
Ingredients: ½ cup (120 g) grape molasses (shireh ye angur); 2 tablespoons pickling salt (or sea salt) (1 tablespoon salt for every 4 cups/960ml wine vinegar); 2 tablespoons pickling salt (or sea salt) (1 tablespoon salt for every 4 cups/960ml wine vinegar); 2 tablespoons pickling salt (or sea salt) (1 tablespoon salt for every 4 cups/960ml wine vinegar); 2 tablespoons pickling salt (or sea salt) (1 tablespoon salt for every 4 cups/960ml wine vinegar); 2 pounds (900 g) white grapes (large, thick-skinned, and seedless); 2 quarts (8 cups/1.9 l) wine vinegar; 2 pounds (900 g) black grapes (large, thick-skinned, and seedless)

Torshi-e angur

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
20 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) black grapes (large, thick-skinned, and seedless)
2 pounds (

Asia
Iran
Preserve
Gluten-free
Vegan
Southeast Asia

Method

Sterilize canning jars in boiling water. Drain and allow to dry thoroughly.
Clip the grapes into small clusters. Fill a large container with cold water and add the grapes. Allow to rest for 5 minutes, then drain and spread on a sheet pan lined with towels for several hours or until all the clusters are completely dry.
Pack the jar almost to the top wi