Pickled grapes? Yes. Meet your Charcuterie Board’s new best friend. We make these often in the Teaching Kitchen, and there are lots of skeptics…until they taste them! Champagne Pear Balsamic Vinegar, Cinnamon and Mustard Seeds create a brine for juicy grapes and raisins. The dried fruit plumps in the tart liquid, and it creates such an...
