Quick Pickle Grapes

A jar of grapes having the prepared pickling liquid poured over them.

While it does sound a bit odd, don’t knock pickled grapes until you have tried them! This condiment is the perfect mixture of sweet and tart. It can be used as part of a platter or as an addition to a salad.

This pickling process gives grapes a unique taste that is a perfect component on platters looking for an acidic element. It can be substituted for other items such as gherkins, olives, and quick-pickled vegetables.

Make these pickled grapes ahead of time, then take them on your next weekend adventure. It is much easier than trying to deal with fresh grapes while outside, which soften and become mushy. They are also a great addition to a picnic or part of a mix and match snack board.

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Looking down at two jars of pickled grapes sitting on a chopping board.
The jarred grapes covered in the pickling liquid are left to sit for 24 hours before being chilled.
A saucepan is filled with the hot pickling liquid.
The pickling liquid is heated up to assist in all the flavors infusing together.
Two jars filled with quick pickle grapes stacked on each other.
Once the grapes have had the pickling liquid added they can be chilled and used for a week.
Two jars filled with green grapes sitting on a wooden chopping board.
The clean jars are filled with grapes but not too many so the lid can still be added for storage.
A jar of grapes having the prepared pickling liquid poured over them.
Add the pickling liquid to the jar, pouring over the grapes until they are covered.

Quick Pickle Grapes Recipe

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A jar of grapes having the prepared pickling liquid poured over them.
While it does sound a bit odd, don’t knock pickled grapes until you have tried them! This condiment is the perfect mixture of sweet and tart.
Preparation 10 minutes
Cook 1 day
Ready in 1 day 10 minutes
Servings 12 Servings
CourseCondiment
InfluenceGlobal
DifficultySeasoned

Ingredients

  • 2 cups red wine vinegar
  • 1 cup coconut sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • pinch chili flakes
  • 4 cups seedless grapes, removed from the vine

Equipment

  • 1 saucepan
  • 6 jars

Directions

  • Bring the vinegar, sugar, kosher salt, coriander seeds, black peppercorns, and chili flakes to a boil in a saucepan.
  • Let the liquid cool then pour over the grapes in a clean glass jar.
  • Let the grape jars sit for 24 hours.
  • Move to the refrigerator and store up to one week.

Nutritional Information

Sodium: 224mgCalcium: 10mgVitamin C: 2mgVitamin A: 35IUSugar: 16gFiber: 1gPotassium: 119mgCalories: 87kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 21gIron: 1mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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