Pickled Red Grapes Recipe


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

Recipe Facts

Active: 20 mins
Total: 24 hrs
Serves: 16 to 20 servings
Makes: 1 quart

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  • 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. Wash grapes and remove from stem.

  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.

  4. Place spices into the bottom of a quart jar.

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

  6. Pour hot vinegar into jar over grapes.

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

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

Special equipment

quart jar, paring knife

This Recipe Appears In

Nutrition Facts (per serving)
57 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories 57
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 0g
Vitamin C 1mg 4%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)