Vermouth Sweet Pickled Grapes
1 375ml bottle Vermouth Vinegar
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon Himalayan pink salt
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon cinnamon or 2 each cinnamon sticks
3 cups red table grapes
1 tablespoon fresh ginger, peeled and minced
1 jalapeño (optional), sliced
Wash your mason jars and sterilize in hot water before making your pickles.
Combine vinegar, water, sugar, salt, coriander, mustard, cinnamon, and cloves in a large pot. Bring to a simmer over medium heat and whisk to dissolve the sugar and salt. Once dissolved remove from the heat.
Fill jars with grapes, ginger, and jalapeño and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.
Pickles will keep, refrigerated, for up to 2 months.