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Pickled grapes

Servings 3 cups

Ingredients
  

  • 1 lb red or black grapes, preferably seedless
  • 1 cup white wine vinegar
  • 1 cup granulated sugar (I used brown sugar)
  • tsp brown mustard seeds
  • 1 tsp whole black peppercorns
  • 1 2 1/2-inch cinnamon stick cut in half
  • ¼ tsp salt

Instructions
 

  • Wash and dry the grapes, then pull their stems out. Using a paring knife, cut away the stem end of each grape, exposing a little of the grape’s flesh. Place them in one or two clean and dry canning jars.
  • In a medium saucepan, combine the vinegar, sugar, and the spices. Put it over medium heat until it boils.
  • Pour the liquid over the grapes. Once it is cool, place the jar in the refrigerator for at least 8 hours. Serve it cold.