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.
quart jar, paring knife
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|Nutrition Facts (per serving)|
|Servings: 16 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 14g|
|Vitamin C 1mg||4%|
|*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.|