Pickled Grapes

Grapes are a surprising an intriguing pickle. If you leave them whole during the fermentation process, they become a little fizzy treat which is fun, but the effect will fade with time, so pop a few in your mouth right out of the bag.

Ingredients

• 1 pound of Seedless Grapes (washed and patted dry)

• 3 tablespoons of pickling salt

• A vacuum sealer and a vacuum bag

Instructions

Add clean and dry grapes and pickling salt to a vacuum bag and seal.

Let the grapes sit at room temperature. Sooner than you expect, they will begin to bubble. After about a week, the bubbles will start to fade away.. Once the bubbles are gone, your grapes are ready to eat.

Transfer to a mason jar. Keep the pickles in the fridge, they should last a few months.

Serve your pickled grapes with cheese, chop up for a salsa, use the brine in marinades or dressings.

Let’s make some pickled grapes 🍇

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