Yes, pickled grapes really are a thing. If you don’t believe me, google it. This first time I ever tried pickled grapes was my first year in Culinary School. We made several other types of pickles that day, but the grapes were my favorite. I have always made pickles with all the cucumbers in my garden, but I never ever thought about pickling grapes.
The grapes are super easy to make, and you store them in the refrigerator until you are ready to eat them. They also go perfectly with a plate of cheese and crackers. I like to make pickled grapes when we have a cookout for two reasons, they are delicious, and they look so cute on the table in a mason jar.
I tell people when they try them not to expect them to taste like a sweet grape because they have been pickled. The flavor is intense, but the sugar in the recipe balances out the tanginess you get from the vinegar, and it is an unexpected burst of deliciousness.
This recipe makes one large mason jar of pickled grapes. I have found that the grapes do not keep well for longer than a week.
- 1 and 1/2 cup sugar
- 1 cup white wine vinegar
- 1 stick cinnamon stick
- 1/4 tsp salt
- 1 lb grapes
Combine all the ingredients except the grapes in a saucepan and simmer for 5 minutes. Pour mixture over grapes. Cover and refrigerate until ready to eat.
You may want to check out my tips and hacks to make meals quicker and easier