Pickle Recipes

Pickled Grapes

Assorted Grapes on the Vines

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Pickled Grapes

Choose unblemished muscatel grapes or large, firm black grapes. Serve with a platter of cold meats or cheese. Makes 1 jar of 4 cups

2 pounds grapes

1 cup white wine vinegar

2/3 cup white granulated sugar

1 teaspoon mustard seeds

1 cinnamon stick

1 teaspoon black peppercorns

1 bay leaf

Cut the grapes from the main stem, leaving a small twig on each grape.

Wash the grapes will in salted water. Drain them in a colander, then pack them into a sterilized jar.

In a saucepan over medium heat, boil the vinegar and sugar until the sugar dissolves.

Add the mustard seeds, cinnamon stick, black peppercorns, and bay leaf and return the mixture to a boil.

Boil for 2 minutes, then pour the hot vinegar overhot grapes. Cover and seal the jar.

Store the grapes in a cool, dark place. Leave for 4 weeks before using.


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