Pickled Grapes with Rosemary

1. 1 Grapes≈ $6.00 per kg 150 g
2. 2 Apple cider vinegarpack 500 ml ≈ $2.50 50 ml
3. 3 Sugar 20 g
4. 4 Fresh rosemarypack 20 g ≈ $2.00 2 g
5. 5 Salt 1 g
6. 6 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Pull the seedless grapes¹ from the stems, wash, and dry them. Prick grapes with firm skins with a needle.

2. Pack the grapes¹ into a 0,25 l jar, and add the rosemary sprig and peppercorns.

3. In a small saucepan, combine 60 ml water, 50 ml apple² cider vinegar, 20 g sugar, and 1 g salt. Heat until the sugar dissolves and bring to a boil.

4. Pour the hot marinade over the grapes¹ and let cool at room temperature.

5. Close the jar and refrigerate for 24 hours.

6. Store in the refrigerator for up to 14 days.