Rosemary Pickled Grapes
Serves 12 15 min prep 10 min cook
Sweet grapes transformed with vinegar, rosemary and warm spices into an unusual pickle made for cheese boards and cold meats.
Ingredients
- 500 g seedless grapes
- 250 ml white wine vinegar
- 150 g sugar
- 2 sprigs fresh rosemary
- 1 tsp black peppercorns
- 1 cinnamon stick
Method
- Wash the grapes and prick each one with a clean skewer.
- Place the vinegar, sugar, rosemary, peppercorns and cinnamon in a saucepan.
- Bring to the boil until the sugar dissolves.
- Place the grapes in a clean jar.
- Pour over the hot pickling liquid.
- Cool completely.
- Refrigerate for at least 24 hours before serving.