Pickled Grapes (Edit recipe)

These will add some zing and subtle flavors so perfect for salad, veggies trays or roasted meats. The subtle warmth of vanilla and earthiness of thyme pair so well with the grapes, it’s really hard to explain. You might as well whip up a quick batch and enjoy them so you know what I’m talking about. Inspired by our last trip to Hana on the island of Maui. We enjoyed breakfast at a local resort and they served a breakfast salad with pickled grapes, so this is my version inspired by those scrumptious meals and views while we dined!

15 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	1 g
Carbohydrates:	7 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 12

Ingredients

2.5 - 3 cups Red Grapes, seedless, green or red
1 cup Water
.5 cup Apple Cider Vinegar
.25 cup Coconut Vinegar
.75 tsp Redmond Real Salt
1 tsp Yellow Mustard Seed
.5 tsp Whole Black Peppercorns
1 whole Vanilla Bean Pod
2 - 3 cloves Garlic
1 - 2 whole fresh Thyme, sprigs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare grapes by removing from the stem, washing and slicing a few in half if they’re quite large. Place in a 2½ cup mason jar or equivalent and set aside.
In a small saucepan, add water, vinegars and salt. Bring to a low simmer for about 5 minutes.
Add peppercorns and mustard seeds to jar of grapes, slide in the vanilla bean, garlic clove and thyme into the jar down the sides.
Pour pickling liquid into a jar over grapes. Let cool then place lid on and refrigerate for at least 24 hours before enjoying.