This recipe appears in:In a Pickle: Pickled Red Grapes
These pickled grapes are good with cheese, pate or scattered on top of a green salad.
- 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
Wash grapes and remove from stem.
Slice stem end off of the grapes and set aside.
In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
Place spices into the bottom of a quart jar.
Funnel trimmed grapes into the jar on top of the spices.
Pour hot vinegar into jar over grapes.
Let grapes sit until cool. Place a lid on the jar and refrigerate.
Let pickled grapes rest in the fridge for at least 24 hours before serving.