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Pickled Red Grapes
These pickled grapes are good with cheese, pate or scattered on top of a green salad.
About This Recipe
| Yield: | makes 1 scant quart |
| Active time: | 20 minutes |
| Total time: | 24 hours |
| Special equipment: | quart jar, paring knife |
| This recipe appears in: | In a Pickle: Pickled Red Grapes |
Ingredients
- 1 pound red grapes
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 cup granulated white sugar
- 1 cinnamon stick
- 1/2 vanilla bean
- 1/4 teaspoon cloves
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon yellow mustard seeds
Procedures
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1
Wash grapes and remove from stem.
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2
Slice stem end off of the grapes and set aside.
-
3
In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
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4
Place spices into the bottom of a quart jar.
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5
Funnel trimmed grapes into the jar on top of the spices.
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6
Pour hot vinegar into jar over grapes.
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7
Let grapes sit until cool. Place a lid on the jar and refrigerate.
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8
Let pickled grapes rest in the fridge for at least 24 hours before serving.