I prefer the grapes to be lightly pickled. The apple cider vinegar is cut with a bit of water and I tend to start eating them after only a couple of hours in the brine. They still taste of grape but there is a pleasant tanginess and a soft warmth. They sit beautifully on a cheese plate especially when left on the stem (just be sure to let people know they are pickled). They are also lovely alongside grilled pork or chicken. However you like to eat them they are just the recipe to help embrace whatever the day brings.
Click here for the recipe: http://notwithoutsalt.com/pickled-grapes/