Make Ahead

Pickled Grapes

by:
December 16, 2010
0
0 Ratings
Pickled Grapes
  • Makes 1 large jar
Author Notes

Today I was emptying my fridge, and needed to figure out what to do with a couple pounds of red grapes. For some reason I don't really like to eat grapes out of hand, and they were destined for the compost heap if I didn't figure something out. I had previously been looking at a list of local cooking classes, and one of them mentioned pickled grapes. I put 2 & 2 together, and decided to pickle them. —hardlikearmour

What You'll Need
Ingredients
  • 2 lbs seedless red grapes
  • 1 & 1/2 cups white wine vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 3-inch cinnamon stick
  • 3 star anise pods
  • 6 green cardamom pods
  • 3 "coins" fresh ginger
  • 1 teaspoon pink peppercorns
  • 1 teaspoon grains of paradise (or substitute 1/2 coriander seeds and 1/2 black peppercorns)
Directions
  1. Pick grapes from stems, rinse well and drain. Place grapes into a large clean jar. (I used a 61-oz jar and it was about 2/3 filled by the grapes.)
  2. Put remaining ingredients into a medium saucepan, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 to 6 minutes.
  3. Carefully pour vinegar mixture over the grapes. There should be enough liquid to cover the grapes, though the grapes do float. Cover jar and allow to come to room temperature, stirring occasionally. Once cooled store tightly covered in refrigerator. Wait at least 8 hours before serving, though it's okay to snack on one periodically to test their readiness.
  4. Note: if you want to put this into smaller jars you may need a different volume of pickling liquid. Fill jars with grapes, then pour in measured quantities of water to determine how much you will need to cover the grapes. Then drain the grapes and proceed, scaling the recipe to fit.
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hardlikearmour

Recipe by: hardlikearmour

I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

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25 Reviews

Emilia R.
Emilia R. August 11, 2014
I got two answers for my question and wanted to share them. From hardlikearmour: “They can be served as part of a charcuterie or cheese plate, as tangy accompaniment to a meat dish, or incorporated into chicken salad. They're also nice just as a snack.” And this from Julie: “The first time I had pickled grapes was on a white pizza - it was delicious!”
Thanks for your help!
 
Emilia R.
Emilia R. August 6, 2014
Very interesting--especially because I have a bunch of grapes and didn't know what to do with them! Now, how do you serve them? Accompanying something? I can't figure how to serve them... Help!
 
hardlikearmour
hardlikearmour August 10, 2014
I'm sorry for not responding sooner (see hotline answer). I didn't get the notification from 12 months ago, and just got back from a trip to Honduras last night.
 
Emilia R.
Emilia R. August 27, 2013
Very interesting. I am wondering how to serve them...
 
campagnes
campagnes December 21, 2010
These sound wonderful! I've tried smittenkitchen's pickled grapes, but they were a little pungent for me.. I'd love to try these! They sound a bit milder, vinegarwise, and I love the spices you use!
 
hardlikearmour
hardlikearmour December 21, 2010
If you have some grapes languishing in your fridge you have nothing to lose!
 
Sagegreen
Sagegreen December 20, 2010
I do like my pickled grapes. Thanks so much for posting this. They are inspiring me to try some pickled cranberries now!
 
hardlikearmour
hardlikearmour December 21, 2010
Cool. I really like mine too. Let me know how the cranberries go!
 
theminx
theminx October 3, 2012
Pickled cranberries with this flavor profile sounds yummy -and since cranberries are in the shops now, I think I will try it!
 
hardlikearmour
hardlikearmour October 3, 2012
I'm sure they'll be great! I'm thinking I may try it around Turkey Day. Sagegreen posted a recipe using different spices that you may want to check out.
 
Sagegreen
Sagegreen December 16, 2010
Thanks! I happen to have a bunch of red grapes in my fridge at the moment. And I have wanted to try grains of paradise with something. In Germany we always did a big spiced rum topf with our fruit, but your vinegar appeals to me more.
 
hardlikearmour
hardlikearmour December 16, 2010
I've wanted to use them too!. Feel free to alter the spices in the pickles to your preference. The star anise is the most prominent flavor in this recipe.
 
Sagegreen
Sagegreen December 16, 2010
Well, I made 2 pints of these with the cider vinegar I had on hand, and already sampled one. I am going to make some up as hostess gifts. I just love these! Thanks for such a great idea.
 
hardlikearmour
hardlikearmour December 16, 2010
Awesome! Let me know how you like them. Mine after 30 or so hours are pretty yummy, still some grape flavor in the center with some tangy, spiciness. I don't know how long they're going to last. I love using up things that I might otherwise toss out!
 
aargersi
aargersi December 16, 2010
I can't reply to a reply for some reason - no I haven't pickled radishes but I bet they are good stuff!!! I have none glorious days OFF work for the holidays - I see some pickling and baking and such in my future ...
 
hardlikearmour
hardlikearmour December 16, 2010
Give it a go. Have fun on your holiday vacation!
 
dymnyno
dymnyno December 16, 2010
I like your version...a few more ingredients than the one from "Fine Preserving" MFK Fisher's annotated cookbook.
 
hardlikearmour
hardlikearmour December 16, 2010
I just used my standard vinegar to water ratio, figured white wine vinegar would be appropriate with grapes, and added spices I thought would work. I should probably buy a preserving book at some point!
 
hardlikearmour
hardlikearmour December 16, 2010
I was just looking into the book you mentioned, what an interesting story!
 
aargersi
aargersi December 16, 2010
There is a great pickled carrot recipe in the Urban Pantry - I made a double batch on Sunday ... have 2 wait 3 weeks to try them but the smell amazing!
 
hardlikearmour
hardlikearmour December 16, 2010
That looks like a great book! I bet your carrots will be delicious. Have you ever done quick pickled radishes?
 
zest I.
zest I. December 16, 2010
This is great! I am so excited to make this! I've been pickling everything lately! Check out the Lee Bros new cookbook, which features another grape pickle recipe with rosemary (and the fresh carrot pickles are fabulous!).
 
hardlikearmour
hardlikearmour December 16, 2010
I love making pickles, too. Soooo simple, and really can jazz things up.
 
aargersi
aargersi December 16, 2010
I am so glad you posted this - I came across pickled grape somewhere in my travels, though I must make them, then promptly forgot about it ... now I remember again! I will be trying this!
 
hardlikearmour
hardlikearmour December 16, 2010
I hope you do try it. It's easy and I think festive.