Pickled Grapes
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“Good with cheese, pate or scattered on top of a green salad. From Serious Eats.”
Pickled Grapes
0 recipe photos
READY IN:24hrs 20mins |
|
YIELD:1 scant quart |
UNITS:US |
Ingredients Nutrition
- 1 lb red seedless grapes
- 1 cup apple cider vinegar
- 1⁄4 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1⁄2 vanilla bean (optional)
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon black peppercorns
- 1⁄8 teaspoon yellow mustard seeds
Directions
- Wash grapes and remove from stem.
- Slice stem end off of the grapes and set aside.
- In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
- Place spices into the bottom of a quart jar.
- Funnel trimmed grapes into the jar on top of the spices.
- Pour hot vinegar into jar over grapes.
- Let grapes sit until cool. Place a lid on the jar and refrigerate.
- Let pickled grapes rest in the fridge for at least 24 hours before serving. Keep leftover grapes refrigerated.
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Pickled Grapes