Spiced Pickled Grapes
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
1 1/2 quarts
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Course
Appetizer, Condiments, Snacks, Others
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Spiced Pickled Grapes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 1/2 pounds red grapes washed, seedless
- 2 1/2 cups red wine vinegar
- 2 cups sugar
- 1 tablespoon black peppercorns whole
- 1 tablespoon yellow mustard seed
- 1 1/2 teaspoons salt sea salt
- 1 teaspoon coriander seed
- 1-2 teaspoons red pepper flakes depending on how spicy you like it
- 15 clove whole
- 6 bay leaf
- 4 cinnamon sticks
Instructions
- Wash and stem the grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it. Place grapes into two clean jars (leave a little room for the brine).
- Meanwhile, heat the vinegar and all the remaining ingredients over medium heat for about 10 minutes. Stir occasionally to make sure the sugar has fully dissolved.
- Pour the hot liquid, and all of the spices, into the grape-filled jars (I used a funnel but you could also pour the liquid into a spouted measuring jug first, then fill the jars). When the liquid has cooled a bit, use your fingers to push the cinnamon sticks and bay leaves down into the jar with the grapes.
- Set aside, uncovered, while the pickling liquid cools to room temperature (about an hour). Screw on lids, turn jars upside-down a few times to distribute the spices, and place in the fridge overnight to cure.
- The grapes will take on more and more flavor as they continue to steep. I found 2 days was perfect but it’s really a matter of preference.
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