I found this recipe while looking for pickled plum tips. They tasted great with the Bulgogi I made for New Year's. With the plum you get the giant seed. These had a nice crisp pop to them and no seed made them much easier to eat. So, all in all, a winner. The pickling brine was straight forward-
1 1/2 pounds seedless red grapes, washed
2 1/2 cups red wine vinegar
2 cups sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard seed
1 1/2 teaspoons sea salt
1 teaspoon coriander seed
1-2 teaspoons red pepper flakes (depending on how spicy you like it)
15 whole cloves
6 bay leaves
recipe credit of: Emily Clifton
