Quick Pickled Grapes – an unusual way to use an abundance of grapes, covered in a sweet, tangy brine, they make an excellent snack or topping on sourdough!
When you think of pickling, grapes probably aren’t the first thing that come to mind. I mean, after all, who pickles grapes?
Grapes are for eating plain…
Or, if you have a bunch, you can use them to make grape jam.
Quick Pickled Grapes
Quick Pickled Grapes require just a few simple ingredients:
- vinegar (or, if you choose, apple cider vinegar)
- granulated sugar
- pickling spice
- cinnamon sticks (optional but highly recommended)
I prefer to pickle in smaller quantities – this recipe will yield two pint jars with a narrow lid. I love using narrow lid canning jars for small items (like grapes) because I prefer for them to sit under the neck of the jar. Sometimes when you are using wide mouth jars, the grapes will continue to float to the top – when you use a narrow jar, they can be packed tightly and remain under the curve of the neck.
Boil the vinegar and water with the sugar until the sugar is dissolved. Pack the jars tightly adding the pickling spice and cinnamon stick to each jar first, then stuff in the rinsed grapes.
Once the brine has cooled, pour over the contents of each jar. Top with your lid and ring, and give the jars a shake, turn upside down, and allow to rest on the counter for 20-30 minutes before refrigerating.
While they can be eaten immediately, it’s best to allow 4-5 hours, if not overnight, for the flavors to come together.
How to Enjoy Quick Pickled Grapes
Enjoy as is – with a spoon straight from the jar, or eat on top of cream-cheese topped sourdough bread, lightly toasted.
Don’t have time for sourdough? This cheater no-knead artisan bread is my favorite reliable recipe.
DID YOU MAKE THIS RECIPE?
If you did, please take a second to rate the recipe and leave a comment to let me know how it turned out for you. Did you make any changes?
Quick Pickled Grapes
- 1 lb red grapes stems removed
- 1 C vinegar
- 1/4 C water
- 1 C granulated sugar
- 2 cinnamon sticks optional
- 2 Tbsp pickling spice
- Combine vinegar, water and sugar on the stove top on medium heat. Bring to a boil, then reduce heat and stir until sugar is dissolved.
- While brine is cooling, add 1 Tbsp pickling spice to each pint jar, followed by 1 cinnamon stick. Divide grapes into each jar evenly.
- Once brine has cooled, pour over contents of each jar. Top with canning lid and ring.
- Flip the jars upside down and allow to finish cooling, 20-30 minutes Transfer to refrigerator.
- Pickled grapes can be enjoyed immediately but are best once flavors have had at least 4-5 hours (if not overnight) to come together.