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1Prep the grapes and chilies
Place the 500 grams green grapes and 2 green chilies, sliced in a large bowl.
2Start the pickling liquid
Place the 1 cup apple cider vinegar, 1/3 cup white sugar, and 1/2 cup water in a medium saucepan over medium-low heat. Stir until the sugar dissolves.
3Add aromatics and seasoning
Add 1 dried bay leaf, 1 cinnamon stick, and 1/4 teaspoons ground allspice (optional). Season with 1/2 teaspoon salt, to taste.
4Simmer and cool
Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces slightly. Let the pickling liquid cool to room temperature before using.
5Combine and jar
Pour the cooled pickling liquid over the grapes and chilies, then transfer everything to a sterilized jar. Make sure the grapes are completely immersed in the liquid
6Pickle for 2-3 days
Store the sealed jar in the refrigerator for 2–3 days before eating to let the flavors develop.
7Serve and pair
Add to cheeseboards and sandwiches, or serve as a side for grilled meat. Pair with a chilled glass of Sauvignon Blanc.
