Total Time
Prep 10 mins
Cook 0 mins

These pickled grapes have a tangy, sweet-and-sour flavor and are seasoned with cinnamon, fennel, mustard, black pepper, and citrus. They would make a delicious addition to any cheese plate and an inspired hors d'oeuvre at your next beer tasting. From a recipe by Lucy Baker at Serious Eats.

Ingredients Nutrition


  1. Remove grapes from stems, rinse and set aside to air dry.
  2. Combine vinegar, sugar, mustard seeds, peppercorns and fennel seeds in a small pot. Add cinnamon sticks, lemon zest and orange zest. Bring to a simmer. Stir until sugar has completely dissolved. Allow to cool to room temperature.
  3. Place 1 cinnamon stick, 1 strip of lemon zest and 1 strip of orange zest into each of 2 pint jars. Divide grapes evenly between jars. Divide brine evenly between jars. Cover tightly and refrigerate at least overnight before serving. Will keep up to 1 month in refrigerator.