I think I said this about peaches but I actually mean it for grapes – definitely the best pickled fruit to date. Which makes sense because not only are these a legit pickled item (see mention of a bounty of recipes below) but apparently, at least according to this recipe, they are considered a Thanksgiving treat. Also, food photography goals. There were a surprising number of recipes to be found for pickled grapes so the below is a bit of a hodgepodge of combos that sounded good to me – hope you think these are just as grape as I do!
A final thought: I really appreciate when pickle recipes are supes versatile in terms of vinegars and spices you could use. I could see changing up this recipe with, for example, apple cider vinegar instead white wine vinegar, or adding a different mix of spices like star anise, cardamom, cloves, rosemary and/or bay leaf.
Pickled Grape Recipe
Makes 4 pints
- 1 cup water
- 3 cup white wine vinegar
- 1 cup sugar
- A pinch of salt
- 4 tsp black peppercorns (1 tsp / pint)
- 4 tsp mustard seeds (1 tsp / pint)
- 4 cinnamon sticks (1 stick / pint)
- 4 sprigs fresh thyme (1 sprig / pint)
- 3 lbs grapes
- Bring the water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.
- Add peppercorns, mustard seeds, cinnamon sticks and thyme to each jar.
- Add grapes. I used a mix of both green and red. Layer different colors for a pretty effect!
- Once jars are filled, cover with brine.
- Add lids and give a shake to distribute spices.
- Recommended use: So far, I’ve just been enjoying these on their own but will surely be adding them to a cheese, carb, dip and veggie platter as a Thanksgiving app tomorrow!