Inspired by Judy Rogers, pickle goddess of Zuni Cafe fame. Adapted by pickle girl over the years.
2 pints red currants
2 cups dry white wine
2 cups Champagne or white wine vinegar
1 1/3 cup Muscavado or brown sugar
1/2 tsp. black peppercorns
1 Balinese long pepper, snapped in half (optional)
1 bay leaf
1. Wash currants, setting aside smashed berries to make jelly or juice.
2. Bring liquids and spices to a boil until sugar is dissolved.
3. Allow brine to cool. Meanwhile, fill two quart jars with currants, stems and all.
4. When brine has cooled, pour over currants, put lids on jars and refrigerate.
