Pickled grapes from Modern Seafood (page 232) by Nathan Outlaw

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Notes about this recipe

  • lkgrover on June 01, 2019

    Easy preparation; the grapes are firm with a slight tang after 24 hours (update: the remained excellent four days later). I used with the "Steamed Dover sole with pickled grape, roast garlic & parsley dressing" from the same cookbook.

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