Because quick pickles aren’t intended for long term pantry storage, you don’t have to concern yourself with acidity ratios, processing times, and any worries about food safety. Instead, you merely warm up a pickling brine seasoned to your liking and pour it over the fresh ingredient to be pickled in a vessel for storing in the refrigerator. That’s it. No muss, no fuss. Just delicious homemade pickles that are ready to enjoy after a few minutes prep time and a few hours chilling in the refrigerator.
Author: Jennifer from 1840 Farm
Ingredients
For each pint sized (2 cup) Mason Jar
Seedless grapes(red, black, white, or a combination)
2-3sprigs of rosemary
2cupswhite vinegar
2Tablespoonskosher salt
2teaspoonssugar
Instructions
Wash and stem the grapes. Fill the jar approximately ¾ full. I usually fill it to the shoulders or bottom thread. Break the rosemary into sprigs that will fit inside the jar. I often leave one sprig at the top of the jar and slide two down along the side of the jar. You can also add them to the jar as you add the grapes. Keeping the rosemary submerged in the brine will help to infuse the vinegar with the rosemary’s flavor.
In a small saucepan, combine the vinegar, salt, and sugar. Warm over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Remove the pan from heat. Slowly pour the warm brining liquid into the jar to cover the grapes and rosemary.
Cover the jar and refrigerate until ready to use. The flavor of the grapes will be delicious after 4-6 hours chilling in the refrigerator.
Notes
This type of pickle should be stored in the refrigerator and used within 14 days. I often use a splash of the pickling liquid to brighten salad dressing, guacamole, coleslaw, or pasta salad. With just a spoonful, the flavor of these dishes gets a great boost of flavor and enough acidity to prevent browning.