Pickled Grapes
20m prep 10m cook 30m ready
6 half-pint jars Use your favorite table grape in this recipe. We recommend grapes with a good balance of sweetness and acidity. The resulting pickles are wonderful as part of a cheese plate. Please read about pickling and How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot half-pint jars.
Ingredients
- ¼ teaspoon coriander seeds (1 ½ teaspoons total), preferably toasted in a dry pan
- ¼ teaspoon red pepper flakes (1 ½ teaspoons total)
- 1 whole clove (6 total)
- One ¼-inch slice ginger (6 slices total)
- 1 garlic clove, peeled and crushed (6 total)
- 4 cups grapes (about 1 ½ pounds)
- 2 cups distilled white or cider vinegar
- 1 cup sugar
- 1 tablespoon pickling salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ teaspoon coriander seeds (1 ½ teaspoons total), preferably toasted in a dry pan
- ¼ teaspoon red pepper flakes (1 ½ teaspoons total)
- 1 whole clove (6 total)
- One ¼-inch slice ginger (6 slices total)
- 1 garlic clove, peeled and crushed (6 total)
- 4 cups grapes (about 1 ½ pounds)
- 2 cups distilled white or cider vinegar
- 1 cup sugar
- 1 tablespoon pickling salt
Let's Cook
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Step 1.
Place in each jar: ¼ teaspoon coriander seeds (1 ½ teaspoons total), preferably toasted in a dry pan; ¼ teaspoon red pepper flakes (1 ½ teaspoons total); 1 whole clove (6 total); One ¼-inch slice ginger (6 slices total); 1 garlic clove, peeled and crushed (6 total)
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Step 2.
Pack into the jars: 4 cups grapes (about 1 ½ pounds)
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Step 3.
Combine in a medium saucepan and bring to a boil, stirring to dissolve the sugar: 2 cups distilled white or cider vinegar; 1 cup sugar; 1 tablespoon pickling salt
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Step 4.
Divide among the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
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