Pickled Red Grapes Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated March 26, 2019
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These pickled grapes are good with cheese, pate or scattered on top of a green salad.

Recipe Details

Pickled Red Grapes Recipe

Active 20 mins
Total 24 hrs
Serves 16 to 20 servings
Makes 1 quart
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound red grapes

  • 1 cup apple cider vinegar

  • 1/4 cup water

  • 1 cup granulated white sugar

  • 1 cinnamon stick

  • 1/2 vanilla bean

  • 1/4 teaspoon cloves

  • 1/4 teaspoon black peppercorns

  • 1/8 teaspoon yellow mustard seeds

Directions

  1. Wash grapes and remove from stem.

  2. Slice stem end off of the grapes and set aside.

  3. In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.

  4. Place spices into the bottom of a quart jar.

  5. Funnel trimmed grapes into the jar on top of the spices.

  6. Pour hot vinegar into jar over grapes.

  7. Let grapes sit until cool. Place a lid on the jar and refrigerate.

  8. Let pickled grapes rest in the fridge for at least 24 hours before serving.

Special equipment

quart jar, paring knife

This Recipe Appears In

Nutrition Facts (per serving)
57Calories
0gFat
14gCarbs
0gProtein
×
Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories57
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 14g5%
Dietary Fiber 0g1%
Total Sugars 14g
Protein 0g
Vitamin C 1mg4%
Calcium 4mg0%
Iron 0mg1%
Potassium 53mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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