Pickled Grapes

From seriouseats.com


1 pound red grapes

1 cup apple cider vinegar

¼ cup water

1 cup white sugar

1 stick cinnamon stick

½ vanilla bean

¼ teaspoon cloves

¼ teaspoon black peppercorns

1/8 teaspoon yellow mustard seeds


Set aside a 1 quart jar with a lid

  1. Wash the grapes and remove them from the 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 the quart jar. Add the trimmed grapes on top of the spices
  5. Pour the hot vinegar into jar over the grapes, and let them sit until cooled to room temperature
  6. Place a lid on the jar and refrigerate
  7. Let the pickled grapes rest in the refrigerator for at least 24 hours before serving

Will last at least one week in the refrigerator


Other flavors you can add include:

  • 2 or 3 bay leaves
  • 1” fresh ginger, peeled and sliced
  • 1 teaspoon coriander seeds