Quick Pickled Grapes
Quick Pickled Grapes are a gluten-free, vegan delicacy that can be used to accompany a number of dishes. Add them to your toasts and salads for a fruity, tart, flavorful kick that everyone will love.
Wondering what to do with lots of grapes? Make quick pickled grapes, of course! Pickling is a great option when you find yourself with more grapes than you can eat before they start to go bad.
Personally, I’m constantly winding up with more produce than I can handle. I can’t stand wasting food, so this is a great option that I’m happy to have discovered!
So in keeping this pickling spotlight week going strong, today we’re making pickled grapes! We’ve done pickled cabbage and red onions, and now…we grape.
Here’s what ingredients you’ll need
You will need 10 ingredients to make this pickled grapes recipe, with the majority being spices. All of the spices and ingredients tie together to create a delicious grape dish that’s sure to elevate any meal.
- Hot Water: We’ll start with a hot water base that will be used to create the pickling mixture. Ensuring the water is hot will help the sugar to dissolve quicker (they’re called “quick pickled grapes” for a reason!)
- Sugar: To add a dash of sweetness, we’ll use some regular granulated sugar.
- Apple Cider Vinegar: For this method of pickling, we’ll need vinegar. Apple cider vinegar works best!
- Ginger: We’ll use a bit of peeled and thinly sliced ginger to add zingy flavor.
- Spices: A blend of spices give these grapes major pizazz. We’ll use coriander seeds, whole black peppercorns, mustard seeds, cinnamon, and bay leaf.
- Seedless Red Grapes: And the grapes of course! Red seedless grapes are best, through you can use green grapes for a more tart result.
How to make brined grapes
Pickled grapes require just three steps that involve creating the pickling mixture, preparing the grapes, and then adding the two together in a jar. This easy pickling recipe should only take about 5 minutes of prep work!
- 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 (ginger, coriander seeds, whole black peppercorns, mustard seeds, cinnamon sticks, and bay leaf ). Set aside.
- Prepare the grapes: Remove the grapes from their stems and wash well. If the grapes are large, you can cut them in half to help the flavor penetrate better.
- 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. 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, and then seal shut and transfer to the refrigerator. Let them pickle for at least 1 hour before digging in.
Variations for making pickled grapes
There are a few ways that you can customize this recipe and make it your own. More of a green grape eater? That will work! Prefer foods on the spicer 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. The’ll wind up tasting 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 watermelon: For a slight twist on this recipe, follow the directions above but use watermelon pieces in place of grapes! The result? Equally fruity, equally delicious pickled watermelon bites.
How to store
Storing brined grapes is simple! Just keep the sealed mason jars refrigerated and eat within 2-3 weeks.
Note: This spiced grapes recipe has not been tested for long-term canning storage. Be sure to follow the best USDA canning practices if canning for long-term storage.
How to serve
Brined grapes can be served in a number of ways, but they’re especially delicious when served on toast or salad.
As for toast (like pictured above), place these grapes atop bread with burrata cheese and black pepper. Or use them as a topping on a big salad filled with mixed greens, pecans, and goat cheese. Or include them on your next cheese platter or charcuterie board!
For more deliciously pickled foods, try my Quick Pickled Red Onions, Easy Pickled Red Cabbage, or Quick Pickled Jalapenos.
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
- Store in the fridge for up to 2 to 3 weeks.
- Serve these pickled grapes on salads, toast, or with a cheese platter!
- Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
