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Simple pleasures all around – our recipe for Pickled grapes makes the most of its straightforward ingredients in effortless preparation. Aided by fresh lemon balm and a gentle dash of mint, flavours flock to halved grapes, resulting in a refreshing garnish to cheeseboards and tapas alike.
Cut the grapes in halves and put in a glass with sugar and herbs.
Fill the glass with vinegar, cover and let it stand for at least 24 hours in the refrigerator.
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