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Spiced Pickled Grapes
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Spiced Pickled Grapes

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 1/2 quarts
Course: Appetizer, Condiments, Snacks, Others
Cuisine: American, International, Vegetarian, Vegan, gluten-free

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.