Five days ago I post about my pickled green plums, well those are now all gone 
yup, I ate them all. 
As I went outside to gather some more plums to pickle, it turned out that they have grown bigger and the skin turned a little yellow which makes the flesh a bit soft and sweet. Now I wish I had made more that time but who knows it would turned out this good? 
Many Asian love to eat sour fruits especially in the Summer. Sometime the sourness that comes from the fruit naturally just isn’t enough so we pickle it to sour them further. 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 size 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 a warm place) for several days until the grape changes to a golden olive brown color similar to the pickled green plums. Once they are properly soured, I then 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.
My favorite would be pickled “mayom.” I don’t know what they’re called in English, but they are so good with just salt and chili pepper. Green, unripened mangoes are my favorite too, but I don’t pickle those, because I like the crunchiness of the freshly, unripened, picked taste of the mangoes.
Very interesting recipe
I’ve never had pickled baby grape. Can you eat those unpickled? I assumed it would be way too sour.
That is so awesome how you have your own garden. What else do you plant? I would love to see pictures of your garden. Please share if you don’t mind.
Thanks!
Yes, you can eat them unpickled but like you presume, they are sour. Pickle with still make it sour but it’s a different kind of sour.
This year I planted a lot of stuff in my garden such as some basils, tomatoes, Japanese eggplants, just to name a few. I’m waiting til they bear some fruit so it’s easier to take pictures.
As for the grapes, it existed when I moved here in addition to other fruit trees like oranges, plums, prunes, pears, apples. The owner of the land really love to plant and doesn’t like to leave the ground empty. This year they planted potatoes and some leafy green. I don’t know what they are.