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Described as “out of this world” by a reader, these quick pickled grapes are a quick recipe that adds a fruity and flavorful kick to any dish. With just a handful of spices, these homemade pickled grapes are easy to toss together – the hardest part is waiting for them to marinate!
save this recipe!Quick pickling is a great way to reduce food waste while creating something new and exciting. While traditional refrigerator pickles are delicious, pickled grapes are next-level delicious.
Packed into a sweet and tangy marinade, these homemade pickled grapes feature punchy flavors like mustard and coriander seeds. Add a hint of cinnamon, and you will want to put these grapes on literally everything.
Reader rating
“These are really really good. They were tasty the next day, but a few days later they were out of this world.” —Leslie
Here’s what ingredients you’ll need
- Hot Water and Sugar: Ensuring the water is hot will help the sugar to dissolve quicker (they’re called “quick pickled grapes” for a reason!). We’ll use some regular granulated sugar to add a dash of sweetness.
- Apple Cider Vinegar: I find apple cider vinegar to be the most complimentary kind of vinegar to pair with grapes.
- Ginger: To add zingy flavor, we’ll use a bit of peeled and thinly sliced ginger.
- Spices: A blend of spices gives these grapes major pizazz. We’ll use coriander seeds, whole black peppercorns, mustard seeds, cinnamon, and bay leaf.
- Seedless Red Grapes: Red seedless grapes are best, but you can use green grapes for more tart results.
how to make them
This easy pickling recipe should only take about 5 minutes of prep work! (Jump to the recipe card for full printable instructions!)
- Prep the liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Once hot, stir in the sugar until dissolved, and then stir in the vinegar and all of the seasonings.
- Prepare the grapes: Remove the grapes from their stems and wash them well.
- Assemble the jars: Add the grapes to a large, lidded, non-reactive container (like a glass jar or a ceramic vessel – I used a 32oz mason jar) using enough to fill the jar. Nestle the ginger, cinnamon, and bay leaf into the grapes, and then pour the vinegar mixture over the grapes so that they’re all submerged.
- Let it chill: Let it cool to room temperature, and then seal it shut and transfer it to the refrigerator. Let the grapes pickle for at least 1 hour before digging in.
Variation ideas
There are a few ways that you can customize this recipe and make it your own. Are you more of a green grape eater? That will work! Do you prefer foods on the spicier side? Give this recipe a kick!
- Pickled green grapes: If you want to mix things up, you can use green grapes in place of red. They’ll taste slightly different in flavor—a bit more sour. You can also use black grapes if preferred.
- Spicy pickled grapes: Looking for a spicer kick? Include jalapeños! Add two small jalapeño peppers to the water and vinegar mixture for an extra kick. Remove or keep some of the seeds to make the mix as hot as desired.
- Pickled rhubarb: For a slight twist on this recipe, follow the directions above, but use rhubarb pieces in place of grapes! The result? Equally fruity, equally delicious pickled rhubarb bites.
How to serve
Brined grapes can be served in a number of ways, but they’re especially delicious when served with these recipes:
- Shaved Brussels Sprouts Salad: This salad already uses apples, so why not add grapes??
- Cheese Platter: Serve briney grapes with creamy cheese, crackers, and a little jam for the perfect grazing board.
- Grape Pizza: This tangy twist on grapes would be delicious on a ricotta and parmesan pizza!
“Out Of This World” Quick Pickled Grapes
Ingredients
- 1 cup hot water, 236 mL
- 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 whole black peppercorns
- 1 tsp mustard seeds
- 2 cinnamon sticks
- 1 bay leaf
- 2 to 3 cups seedless red grapes
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
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
These are really really good. They were tasty the next day, but a few days later they were out of this world.
Topped my salad with them, tuna, salad, chicken salad, ate them right out of the jar!
Only different thing I did was add a little salt, but otherwise, they are fantastic as is!
I’m so happy to hear it, Leslie! Enjoy! 😀
At least a FIVE star . Simple to make and delicious
So happy to hear you loved it, William!
At least a FIVE star and delicious
Grapes are already sweet so why add sugar? Respectfully asking
The sugar in the grapes is contained in the skin. So the sugar in this recipe is really to balance out the tartness of the apple cider vinegar!