Pickled Green Grapes

These pickled grapes are sweet, tart and crunchy. If you love candied grapes or frozen sour grapes, you’ll be obsessed with this recipe!

this RECIPE

If you have extra grapes laying around, also try making these sour frozen grapes, grape tanghulu or galaxy candied grapes.

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Candy Coated Frozen Sour Grapes

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Grape Tanghulu

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Galaxy Candy Grapes

Pickled Grape Ingredients

• Grapes: Crisp green grapes are best! And the bigger the better.
• Vinegar: White wine vinegar is ideal for its clean, crisp tang and rich flavor.
• Sweetener: Use white sugar (cane sugar is best!).
• Cinnamon Sticks: You need these, don’t leave them out.

(Related: Pickled Ginger)

How to Make Pickled Grapes

1. Prep Your Grapes. Remove stems and pack grapes into jars with cinnamon sticks.
   
2. Make the Pickling Brine. Bring the white vinegar, water, sugar, and cinnamon sticks to a boil, then remove from heat.
   
3. Add Everything to a Jar. Pour the hot brine over your grapes, seal, and cool. Refrigerate at least 72 hours (best after 1-2 weeks).
   

Pickled Grape Uses

My favorite way to eat pickled green grapes is just straight out of the jar :) It’s the perfect sweet and sour healthy snack.

They’re also really incredible on salads, with cheese, in chicken salad or with pork.

P.S. Learn how to pickle everything will all my refrigerator pickle recipes: https://nurturedhomes.com/pickle-recipes

Pickled Green Grapes

These pickled grapes are sweet, tart and crunchy. If you love candied grapes or frozen sour grapes, you'll be obsessed with this recipe!

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 22

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Equipment

• ▢
  2 medium 16oz jars

Ingredients 

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• ▢ 1 pound green grapes, stems removed
• ▢ 1 cup white wine vinegar
• ▢ 1 cup water
• ▢ 2 cinnamon sticks
• ▢ 2 tbsp sugar

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Instructions 

• To make the brine, add the vinegar, water, cinnamon sticks and sugar to a pot.
• Stir to combine.
• Bring to a boil over high heat.
• Remove from the heat.
• Pack the grapes and cinnamon sticks into a jars.
• Pour the hot brine over the grapes, leaving 1/2″ of headspace.
• Close each jar with a nonreactive lid.
• Gently rotate to move the spices around.
• Allow to cool to room temperature then refrigerate until needed.

Notes

Allow the grapes to pickle for at least 72 hours before eating, preferably around 1-2 weeks for better flavor.

Keep refrigerated always!

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