Pickled Red Grapes

Pickled Red Grapes
  • Yield:makes 1 scant quart
  • Active time:20 minutes
  • Total time:24 hours
  • Rated: 5.0
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


  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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