Many Asian love to eat sour fruits especially in the Summer. Now that the plums are out of line, I turned to my baby (un-ripe) green grapes that’s growing in front to my door step and along the fence. This time around I made note of the measurements so I can share with you.
These were growing right in front of my door steps.
Plucked and washed ready to be load into a jar (1 quart) I reused my empty store bought dill pickled jar. I love the bright green color. It somehow reminded me of the candy I used to eat during my elementary school years. I used to wait in line for the the yellow school bus each morning eating what was called “lemon drops” but those are yellow, so in this case, “lime drops”?
Ready to go. At this point, I just let it sit on the counter (or at a warm place) for several days until the grape changes to a golden olive brown color similar to the pickled green plums. Once it reach my desire taste, I transfer the jar into the fridge otherwise they will lose their crunchiness. I’ll do an update with comments when it’s ready.
Recipe for the Brine
3 cups of water
1/3 cup of kosher salt (use less if you don’t like it too salty)
Bring the water to a boil, add the salt and stir to dissolve. Set aside to cool.
Fill a jar (1 quart) with un-ripe green grapes (or green plums) and cover with the cooled salt water. Allow the fruit to sit for 2-3 days before using. Test by tasting and if you are satisfy transfer it to the refrigerator and store it there. Leaving it out longer will make it more sour but not too long as it will loose it’s crunchiness.