Lunch & Dinner, Vegan

Pickled Grapes

12-14 servings
Sealed mason jars filled with pickled grapes on white painted wood slats and a bunch a fresh grapes

These are great for snacking, or as an unexpected side for your next barbecue. 

Ingredients

  • 1 lb red or green grapes 
  • 1 cup red wine vinegar 
  • ½ cup apple cider vinegar 
  • 1 cup water  
  • 1 cup sugar – white or brown 
  • 1 shallot, cut into slivers 
  • 1-inch piece peeled ginger, chopped 
  • 1 tsp yellow mustard seeds 
  • 1 ½ tsp coriander seeds 
  • 1 tsp black peppercorns 
  • 1 cinnamon stick 
  • 1 bay leaf  
  • 1 star anise pod 
  • 1 dried allspice berry 

Directions

  1. Make sure all the grapes you’re using are firm and unblemished. Leave whole or cut in half (for greater absorption of pickling liquid) and place in quart-size Mason jar. 
  2. Add all other ingredients to a saucepan and bring to a boil. Reduce heat to low and simmer until shallot is softened, about 10 minutes. Remove saucepan from heat, cool 15 minutes. 
  3. Pour liquid over grapes, gently swirling so spices incorporate. Let jar sit on counter until it reaches room temperature and then cover and refrigerate 2 hours to one day before serving. Should keep up to one month in refrigerator.