Week 47: Pickled Grapes

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!


3 thoughts on “Week 47: Pickled Grapes

  • November 23, 2016 at 11:09 am

    Yours look great! I like how you left them on the stem. It looks rustic that way. Thanks for linking to my recipe!

    • November 23, 2016 at 1:44 pm

      Thanks for the inspiration! I never thought of these as a Thanksgiving treat until I saw your post 🙂

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