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Pickled Grapes

These quick-pickled grapes are wonderful in salads, cheese plates, and sometimes even as a garnish for dessert.

1 pound seedless red grapes

1 cup apple cider vinegar (230 ml)

1/4 cup water (57 ml)

1 cup sugar (201grams)

1/4 teaspoon cloves

1/4 teaspoon peppercorns

1/8 teaspoon mustard seeds

1 quart glass mason jar with a lid

Remove the grapes from their stem and wash in a colander. Set aside.

In a medium saucepan bring the vinegar, water, and sugar to a simmer over medium heat and stir to dissolve the sugar. Set aside and allow to cool to room temperature.

Add the grapes to a quart glass mason jar. Add the cloves, peppercorns, and mustard seeds. Pour the vinegar sugar mixture over the grapes, place in the refrigerator after an hour cover with the lid.

Grapes are ready after a day in the liquid but get better with time.


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