Pickled Grapes

Hey Maria, oh what great timing with the grapes! We found that the sugar helps balance out the acidity of the tangy vinegar flavour. If you're okay with the taste being more sour, you could try leaving out the sugar, or perhaps use another sweetener like coconut sugar to taste. Let us know if you experiment with any changes 😊

The same question about sugar ))I'm going to try skip it, but not sure about result

Let me know how it goes 🤞🤞🤞

Hey Maya! We haven’t tested this recipe for long-term preservation, so we can only recommend enjoying it within a week in the fridge. Some folks do extend shelf life through proper canning methods, but since we haven’t tried it ourselves, we can’t promise the results or safety. Hope this helps for now 🫶

You can convert them to a lactic acid ferment if you omit vinegar, use a salt brine and provide an anaerobic environment