By Paul Gayler
A delicately flavoured pickle that makes an interesting accompaniment to cheese. Although this recipe uses white grapes, you could substitute red ones. Remember that good-quality vinegar is essential for making a good pickle.
Wash the grapes well and then dry them. Put them in a large sterilized preserving jar with the sprigs of tarragon. Boil the vinegar and honey together for 2 minutes, then add the salt and pour the mixture over the grapes. Seal the jar immediately. For best results, store in a cool dark place for up to 1 month before opening.