Pickled Grapes with Citrus and Spice
Juicy red grapes are chilled in a citrusy spiced vinegar brine for a bright, crisp pickle that wakes up snacks, salads, and cheese boards.
Prep 10 min · Cook 7 min · Total 9 hr 17 min · Makes 2 pint jars
Ingredients
- 3 cups seedless red grapes
- 1 1/4 cups white wine vinegar
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/8 teaspoon fennel seeds
- Two cinnamon sticks
- 2 strips lemon zest
- 2 strips orange zest
Directions
- Wash the grapes, then leave them to dry while you start the brine.
- In a medium saucepan, stir together the vinegar, sugar, mustard seeds, peppercorns, fennel seeds, cinnamon sticks, lemon zest, and orange zest. Set the pan over medium-high heat and bring the mixture to a gentle simmer, giving it an occasional stir. Cook for 1 to 2 minutes, just until the sugar is fully melted into the liquid.
- Take the saucepan off the heat and let the brine stand until it reaches room temperature, about 1 hour.
- Divide the grapes among clean pint jars. Tuck 1 cinnamon stick, 1 strip of lemon zest, and 1 strip of orange zest from the brine into each jar. Pour the rest of the brine over the grapes, splitting it evenly between the jars.
- Close the jars and refrigerate them overnight before serving. The pickled grapes will keep in the refrigerator for up to 1 month.