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“Good with cheese, pate or scattered on top of a green salad. From Serious Eats.”
READY IN:
24hrs 20mins
YIELD:
1 scant quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash grapes and remove from 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 a quart jar.
  5. Funnel trimmed grapes into the jar on top of the spices.
  6. Pour hot vinegar into jar over grapes.
  7. Let grapes sit until cool. Place a lid on the jar and refrigerate.
  8. Let pickled grapes rest in the fridge for at least 24 hours before serving. Keep leftover grapes refrigerated.

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