Pickled Grapes

by Jenna Sprafkin

Any type of seedless grape will work here.


  • 1 bag of red seedless grapes, picked from the stem, rinsed and cut in half
  • 1 cup sherry vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1 cinnamon stick
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. fennel seed
  • 1 Tbsp. punk peppercorns
  • 2 cardamom pods, smashed (or 1 tsp. ground cardamom)
  • 1 dried arbol chili
  • 1 Tbsp. salt
Pickled Grapes

Danielle Mulcahy

Mix all ingredients except for grapes into a pot and bring to a boil, then reduce to a simmer for 5 minutes. Place grapes in a heatproof container. Strain the pickling liquid and pour it hot right over the grapes. Let grapes sit at room temperature for 30 minutes and then place in refrigerator to cool.

This quick pickle will keep in your refrigerator for 3 months.

Yield: 6-8 servings