Pickled Grapes Recipe & Uses--You'll Love Them! - The Nibble Webzine Of Food Adventures Pickled Grapes Recipe & Uses--You'll Love Them!
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Pickled Grapes Recipe & Uses–You’ll Love Them!

[1] It’s easy to whip up a quart of pickled grapes for yourself or as a food gift (photo and recipe © Gelson’s Markets).

[2] Green salad with pickled grapes. Here’s the recipe (photo © Taste | Australia).

[3] Pickled grapes garnish a pork chop. Here’s the recipe (photo © Richard Hartog | Los Angeles Times).

[4] Farro salad with pickled grapes, roasted radishes and green beans. Here’s the recipe (photo © Colavita).

[5] Red grapes make a brighter ingredient, but you can pickle all three colors (photo © Good Eggs).


There are so many juicy grapes in the stores now. In addition to table grapes—in case you’re not familiar with the term, it means, simply, fresh grapes served at the table for eating—how about some pickled grapes?

Pickled fruits and vegetables (way beyond cucumbers) are a delicious way to add attractive garnishes to just about any dish.

If you haven’t pickled anything at home, here’s the easy recipe to pickle your favorite fruits and vegetables.

Your pickles will be ready in just an hour, although the longer they sit in their brine, the more flavors they develop.

In the recipe below, all that’s required is a quick whisk-and-heat of the pickling liquid, then pour the liquids over the grapes in a quart jar.

After an overnight stay in the fridge, the spicy pickled grapes are ready to:

  • Grace a cheese board.
  • Spice up a salad.
  • Add anise-y depth to a roasted chicken’s pan sauce.
  • Placed atop a protein (photo #3).
  • Mixed into a green salad (photo #2) or grain salad (photo #4).
  • As a plate garnish.
  • As a garnish on a pick.
  • Mix them into plain Greek yogurt as a sauce or for eating from the container.
    Pickled fruits and vegetables also shine as craft cocktail garnishes.

    If you usually choose a pickled onion or olive for your Martini, try pickled grapes.

    Although any grapes can be pickled, red grapes add the most color to your dish.

    Or, if it works for your purpose, pickle a selection of black, green and red grapes.

    Ideally, use seedless grapes.

    The grapes’ natural sweetness is complemented by a well-curated herb and spice mix that includes bay leaf, coriander, fennel, peppercorns, mustard seeds, and red pepper flakes.

  • ½ cup white wine vinegar
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 2 teaspoon kosher salt
  • 1 cup water
  • 1 pound seedless red grapes, rinsed and drained
  • ½ small red onion, thinly sliced
  • 1 bay leaf
  • ½ teaspoon coriander seeds
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon black peppercorns
  • ⅛ teaspoon mustard seeds
  • ⅛ teaspoon red pepper flakes

  • 1-quart canning jar or other large glass jar

    1. COMBINE in a medium saucepan the vinegars, sugar, salt, and water. Bring the mixture to a boil, whisking until the sugar and salt dissolve. Set aside to cool completely.

    2. COMBINE the remainder of the ingredients in a clean, 1-quart canning jar. Pour the cooled pickling liquid over the grapes and tightly seal the lid.

    3. REFRIGERATE for at least 8 hours, or overnight, to pickle. The pickles will keep in the fridge for at least two weeks.


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