Inspired by a recipe's notes in Well Preserved: Third Edition: Small Batch Preserving for the New Cook, for Pickled Cherries (on page 139), I set out to make Pickled Red Grapes last week. The author's recipe mentioned using grapes instead of cherries, that sounded intriguing. Then I got a shock. Apparently I had slacked yet again in reading… Continue reading Pickled Red Grapes with Rosemary