Home › The Principles of Cookery › Grapes, Pickled

Grapes, Pickled

Pick the grapes from the stalks. Reject any that are unsound, and put them into a deep jar with as much white-wine vinegar as will amply cover them. Tie them down with a bladder, and keep them in a cool, dry place. They will be ready for use in a month. Probable cost of grapes, when plentiful, 10d. to 1s. per pound.