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Pickled Grapes





Hands-on Time
10 mins



Brine Time
2 days



Total Time
2 days 10 mins

Christine Littell of Seattle explains how she created her winning recipe: “I was inspired after having a mixed pickle plate at a local wine bar with my best foodie friend. We were amazed by the array of different fruits and veggies, all pickled with different sweet and savory spices. Both of us are now addicted to pickled grapes.” We are too! We especially like them, in place of cornichons, with cheese and salumi.

 

This recipe, and others like it, can be found in the article “The 21 Recipes You Should Be Cooking in September.“

su-Pickled Grapes Image




Photo: Thomas J. Story

 1 pound red or black seedless grapes, preferably small
 4 star anise pods
 1 cup apple cider vinegar
 1 cup sugar
 1 tablespoon whole black peppercorns
 2 teaspoons yellow mustard seeds
 1/4 teaspoon salt
Step 1
1

Rinse grapes and snip into small clusters, leaving stems attached. Pack grapes and star anise pods into a 1-qt. heat-resistant glass measuring cup or a wide-mouthed jar.

Step 2
2

Combine remaining ingredients in a medium saucepan over high heat and bring to a boil. Heat until sugar dissolves, about 3 minutes; remove from heat and pour liquid over grapes. Let cool, then set a small saucer on top and a weight, if needed, to keep grapes immersed. Chill 2 to 3 days, depending on size (larger grapes take longer to pickle).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories78
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 50mg3%
Total Carbohydrate 20g8%

Dietary Fiber 0.4g2%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.