Wednesday, June 1, 2016

Pickled Red Grapes

Your next cheese plate needs these.

Pickled Red Grapes | A Hoppy Medium

Plump, juicy red grapes are quick-pickled with a savory and sweet mix of flavors to give you (and your next wheel of Brie...or cheddar...or Parmesan) one addictive condiment.

Pickled Red Grapes | A Hoppy Medium

And the best part? The grapes actually stay firm - they don't mush up, despite going through the pickling process. Score!

Pickled Red Grapes
Yields: About 1 quart
Recipe from
-1 pound red grapes
-1 cup apple cider vinegar
-1/4 cup water
-1 cup granulated white sugar
-1 cinnamon stick
-1/2 vanilla bean
-1/4 teaspoon cloves
-1/4 teaspoon black peppercorns
-1/8 teaspoon yellow mustard seeds

1.) Wash grapes and remove from stem. Slice stem end off of the grapes and set aside. (This helps the vinegar, etc. penetrate the grapes - do NOT skip this step!).
2.) In a small saucepan, combine vinegar, water, and sugar. Place over high heat and bring to a boil.
3.) Place spices into the bottom of a quart jar. Carefully pour trimmed grapes into the jar on top of the spices.
4.) Pour hot vinegar into jar over grapes. Let grapes sit until cool. Place a lid on the jar and refrigerate. (Let pickled grapes rest in the fridge for at least 24-48 hours before serving).

Pickled Red Grapes | A Hoppy Medium

Super easy to make, and this recipe will give you enough pickled grapes for all of your summer cheese plates (and/or salads!).

Pro tip: Visit the bulk section of your local grocery store for the spices in this recipe. Since it requires such small amounts of each, you'll save so. much. money.

Have you ever had pickled grapes before?