Pickled Red Grapes

These pickled grapes are good with cheese, pate or scattered on top of a green salad.

Pickled Red Grapes

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


  • 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


  1. 1

    Wash grapes and remove from stem.

  2. 2

    Slice stem end off of the grapes and set aside.

  3. 3

    In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.

  4. 4

    Place spices into the bottom of a quart jar.

  5. 5

    Funnel trimmed grapes into the jar on top of the spices.

  6. 6

    Pour hot vinegar into jar over grapes.

  7. 7

    Let grapes sit until cool. Place a lid on the jar and refrigerate.

  8. 8

    Let pickled grapes rest in the fridge for at least 24 hours before serving.


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