Quick Pickled Grapes
(courtesy of Wendy Patrucco, health coach and pickling instructor. Makes 1 jar pickled grapes)
1 pound red grapes
1 cup unseasoned rice wine vinegar
1 cup water
2 tablespoons chopped ginger or 1 drop doTERRA ginger essential oil
2 teaspoons whole yellow mustard seeds
½ cup sugar
2 tablespoons kosher salt
Combine liquid ingredients, ginger, mustard seeds, sugar, and salt in 4-cup measuring container and mix well to create brine. Place grapes in a glass jar with a lid and pour brine to the top. You can enjoy right away, but these are tastier when they sit in the fridge for a day or two.
