Rosemary Pickled Grapes

Okay wait hang on give me a second. This is delicious though. This is the recipe from yesterday that ya’ll asked for me to share! My coworker brought these in to work one day and I looked at her like emojiemojiemojiemojiemojiemojiemojiemojiemojiemojiemoji. I tweaked her recipe to healthify it for myself, and I looove ittttt. Every time I eat one, I go through 9 levels of flavors in my mouth. 9. Full. Levelssss. Like a step function. But the levels occur in different orders each time. And they neither increase or decrease steadily. So they have no actual pattern at all. But there’s definitely 9 of them. So. Now you know what pickled grapes are like yeah? …No? Try them. It’s mindblowing.

IMG_6002[1]Rosemary Pickled Grapes

  • 6 cups (2 lbs) seedless grapes
  • 1 cup water
  • 2 cups vinegar
  • 1 TBSP sea salt
  • 2 TBSP stevia
  • Leaves off of one 4 inch sprig of rosemary (Or 1 TBSP dried rosemary)
  • 3 cloves peeled and crushed garlic
  • 1/2 tsp crushed red pepper flakes

Pack the grapes into jars. Combine the other ingredients in a pot and bring to a simmer. Then pour this over the grapes. If you run out of liquid, just add more water. Let cool to room temperature on the counter, then cool in fridge for 1 hour before serving. Store in fridge; the flavor enhances as the days go by.


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