NO MORE BORING CHEESE BOARDS! Juicy Red Grapes pickled in a Red Wine vinegar brine and infused with Rosemary, Black Pepper and Bay, they pair perfectly with any cheese (I recommend Gorgonzola).

The brine makes an ideal salad dressing, just whisk together equal parts brine and extra virgin olive oil and a dash of mustard. It's the jar that just keeps on giving!

EAT ME:

On cheese and charcuterie boards

Chopped up in salads

With rich, fatty meats (think duck, pork belly, salmon)

Turn brine into a salad dressing (add equal parts olive oil and a dash of Dijon mustard)

DRINK ME:

Add brine to soda water for a nice little pick-me-up

Add brine to gin or vodka and vermouth for a fruity dirty martini. Add grapes as a garnish. Impress the cocktail snobs in your life.