Sweet grapes get a hint of tang and spice from a gentle pickle. Add to your cheeseboard for a killer accompaniment, liven up a fruit salad, or enjoy as a snack. Removing a small slice from each grape allows the fruit to absorb the pickling liquid. Let the vinegar mixture cool slightly so it doesn’t soften the grapes. Once the grapes are gone, you can add more grapes to the liquid or strain and use the infused vinegar for salad dressings or a cocktail shrub.
1 cup white wine vinegar
1/2 cup granulated sugar
1 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon kosher salt
1 cinnamon stick
3 cups fresh red or green seedless grapes (about 1 pound)
Est. added sugars 1g
Calcium 1% DV
Potassium 3% DV
How to Make It
1. Bring first 6 ingredients to a simmer in a small saucepan over medium-high; stir until sugar is dissolved. Remove pan from heat; let cool 10 minutes.
2. Remove a sliver from the stem end of each grape; reserve slivers for another use. Place grapes in a 1-quart jar or plastic container. Carefullly pour vinegar mixture over grapes; seal and refrigerate at least 1 hour or overnight.