"Out Of This World" Quick Pickled Grapes
User Reviews
5
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Prep Time
5 mins
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Rest Time
1 hr
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Servings
2 cups
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Calories
68 kcal
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Course
Condiments
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Cuisine
Mediterranean, American
"Out Of This World" Quick Pickled Grapes
Description
In this recipe, red seedless grapes are submerged in a hot pickling liquid made of apple cider vinegar, sugar, water, and several whole spices including ginger, coriander seeds, black peppercorns, mustard seeds, cinnamon sticks, and a bay leaf. Heating the liquid dissolves the sugar and releases spice aromas before cooling and marinating the grapes.
The grapes absorb the bright acidity alongside the warm, slightly sweet and aromatic notes of the included spices within an hour of refrigeration. The result is a pleasant contrast of sweetness and tang with layered spiced undertones. The grapes remain firm but develop a bite that enhances various dishes.
Quick pickled grapes are versatile as a topping or ingredient in salads, spread over toast, or served with assorted cheeses, providing a refreshing accompaniment. The pickles keep well refrigerated for up to three weeks.
The recipe cautions that it is not tested for long-term canning, advising adherence to USDA guidelines for preservation safety beyond refrigeration.
Ingredients
- 1 cup water 236 mL, hot
- ½ cup sugar 100 g
- 1 cup apple cider vinegar 236 mL
- 2 inches ginger peeled and thinly sliced
- 1 Tbsp coriander seeds
- 1 tsp black peppercorns whole
- 1 tsp mustard seeds
- 2 cinnamon stick
- 1 bay leaf
- 2 to 3 cups red grapes seedless
Instructions
- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar until dissolved, then stir in vinegar and all seasonings (ginger to bay leaf). Set aside.
- Grapes: Remove grapes from the stem and wash well. If grapes are large, you can cut them in half to help the flavor penetrate better.
- Assemble: Add grapes to a large lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), using enough to fill the jar. Nestle ginger, cinnamon, and bay leaf into the grapes, then pour vinegar mixture over the grapes so that they’re all submerged (you may not need all of the liquid, but try to pack as many of the spices into the jar as possible). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
Notes
- Store pickled grapes refrigerated for up to 2 to 3 weeks to maintain flavor and texture.
- Serve as a tangy addition on salads, toasted bread, or with cheese boards for contrast.
- This recipe is not tested for long-term canning; follow USDA canning recommendations if preserving beyond refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 0.25cups | |
| Calories | 68kcal | 3% |
| Carbohydrates | 16.3g | 5% |
| Protein | 0.3g | 1% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 59mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 15.6g | 31% |
| Calcium | 2mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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