July is National Pickle Month. We often think of pickles as just the yummy pickles in a jar – but it can mean much more. We’ll take some summer fresh produce and make them into pickles, which enhances the flavor and the fun.

Pickled Tomatoes or Onions

• 2 Cups Water
• ½ Cup White Vinegar
• ½ Cup Honey
• ¼ tsp Sea Salt
• 2 Large Tomatoes Sliced or 2 Sweet Onions Sliced or Chopped
• Optional – herbs like summer fresh dill or basil

To make a brine, place the ingredients in a sauté pan and bring to a simmer. Cool slightly and then pour over tomatoes or onions. Cool completely and place in fridge overnight. Can be kept in the fridge and enjoyed for a week.

Pickled Grapes

• 1 Cup Apple Cider Vinegar
• ¼ Cup Water
• 1 Cup Coconut Sugar
• 1 Cinnamon Stick
• 2 TB Coriander Seeds
• 4 Ginger Slices, about ½” thick
• 1 LB Red and White Grapes, washed and stems removed and halved
• 1 Large Mason Jar

Combine the vinegar, water, sugar together in a sauce pan and bring to a simmer to dissolve the sugar. Let cool briefly while you place the grapes, cinnamon stick, coriander seeds and ginger in a jar. Pour the brine over the grapes and close the jar. Let steep until cool. Leave in the fridge at least 24 hours or up to a week.

Raspberry Vinaigrette

• 2 TB Extra Virgin Olive Oil
• ¼ Cup Toasted Walnut Oil
• 2 TB Raspberry Vinegar
• 2 Tsp Honey
• ½ Tsp Dijon

Shake the ingredients together in a jar

Pickled Grape Salad with Raspberry Vinaigrette

• 6 – 8 Cups Baby Greens
• About 2 – 3 Cups Pickled Grapes
• 1 Cup Feta Cheese
• 1 Cup Coarsely Chopped Toasted Walnuts
• 3 Slices Prosciutto
• Fresh Raspberries (optional for garnish)
• Raspberry Vinaigrette

Place the greens on a large platter; scatter the grapes, cheese and toasted walnuts on top. Sauté the prosciutto in a pan over medium-high heat until crisp. Drizzle with the raspberry vinaigrette and crumble prosciutto on top of salad.