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QUICK PICKLED GRAPES

Course: Canned, Pickled & Preserves
Servings: 1 jar
Author: Wendy Patrucco, health coach and pickling instructor

Ingredients

  • 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

Instructions

  • 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.
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