Pickled Grapes
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
2 pt
- Serves:
- 6
ingredients
- 3 cups red seedless grapes
- 1 1⁄4 cups white wine vinegar
- 1 1⁄4 cups granulated sugar
- 1 1⁄2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1⁄8 teaspoon fennel seed
- 2 cinnamon sticks, each 3-inch long
- 2 pieces lemon zest, each at least 3-inch x 1-inch
- 2 pieces orange zest, each at least 3-inch x 1-inch
directions
- Remove grapes from stems, rinse and set aside to air dry.
- 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.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!