Pickled Grapes
How to pickle grapes
Lauren Salkeld
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Prep time:
3 cups


    • 1 pound seedless red grapes
    • 1 cup red wine vinegar
    • 1 cup sugar
    • 1 2-½-inch stick cinnamon
    • 1 1/2 teaspoons yellow mustard seeds
    • 1 1/2 teaspoons whole black peppercorns
    • 1 teaspoon whole cloves
    • ¼ teaspoon salt


Pickled grapes Lauren Salkeld

Trimming the ends off the grapes helps the brine penetrate the fruit. Serve these alongside roasted or grilled meat, as an accompaniment for cheese or as a crostini topping. 

Use a small sharp knife to cut a small slice off the stem end of each grape. Place the trimmed grapes in 1 clean glass quart jar or 2 clean glass pint jars. 

How to pickle grapes Lauren Salkeld

In a small saucepan, bring the vinegar, sugar, cinnamon, mustard seeds, peppercorns, cloves and salt to a boil, whisking occasionally to dissolve the sugar. Let cool for a few minutes. Pour the brine over the grapes, leaving about ½ inch of space at the top. Let cool at room temperature for about 1 hour. Screw on the lid, turn the jar upside-down a few times to distribute the brine and refrigerate at least overnight and up to 1 week. If possible, occasionally flip the jar over to mix the brine and grapes around a bit.