You might not think of grapes when it comes to pickling but these are seriously one of our favorite things ever. These spiced pickled grapes are sweet, tart and absolutely delicious. serve them on a cheese board, with pate, in cocktails.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: condiment, pickles
Cuisine: American
Keyword: Fruit, Pickled
Servings: 11/2 quarts
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Ingredients
1 1/2poundsseedless red grapeswashed
2 1/2cupsred wine vinegar
2cupssugar
1tablespoonwhole black peppercorns
1tablespoonyellow mustard seed
1 1/2teaspoonssea salt
1teaspooncoriander seed
1-2teaspoonsred pepper flakesdepending on how spicy you like it
15whole cloves
6bay leaves
4sticks cinnamon
Instructions
Wash and stem the grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it. Place grapes into two clean jars (leave a little room for the brine).
Meanwhile, heat the vinegar and all the remaining ingredients over medium heat for about 10 minutes. Stir occasionally to make sure the sugar has fully dissolved.
Pour the hot liquid, and all of the spices, into the grape-filled jars (I used a funnel but you could also pour the liquid into a spouted measuring jug first, then fill the jars). When the liquid has cooled a bit, use your fingers to push the cinnamon sticks and bay leaves down into the jar with the grapes.
Set aside, uncovered, while the pickling liquid cools to room temperature (about an hour). Screw on lids, turn jars upside-down a few times to distribute the spices, and place in the fridge overnight to cure.
The grapes will take on more and more flavor as they continue to steep. I found 2 days was perfect but it’s really a matter of preference.