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Quick-Pickled Grapes
This easy quick-pickled grape recipe makes for a wonderfully sweet and savory appetizer.
Recipe Type: Appetizer
Author: Brooklyn Supper, adapted from Molly Wizenberg's recipe here
  • 2 pounds seedless red grapes washed
  • 3 cups red wine vinegar
  • 2 1/4 cups sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon yellow mustard seed
  • 1 teaspoon sea salt
  • 1 teaspoon cumin seed
  • 15 whole cloves
  • 8 bay leaves
  • 4 sticks cinnamon
  1. Wash and stem grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it.
  2. Place prepared grapes into two clean quart jars.
  3. Meanwhile, heat vinegar and all remaining ingredients over medium heat for 10 minutes. Stir occasionally to make sure sugar has fully dissolved.
  4. Pour hot liquid, and all of the whole spices, into grape-filled jars. Divide cinnamon sticks and bay leaves between the two jars; push down into jar so they don't float on top. Set aside, uncovered, while pickling liquid cools – about one hour. Screw on lids, turn jars upside-down a few times to distribute the spices, and place in fridge overnight to cure.
  5. Pickled grapes will take on more and more flavor as they continue to steep. I like them best 24 hours later when the flavor to firmness ratio is just about perfect, though they should keep well for 4 or 5 days.