Quick Pickled Grapes

Quick Pickled Grapes

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  • Each ¼ cup serving
  • 90 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 75mg sodium
  • 23g carb
  • 1g fiber
  • 21g sugars
  • 0g protein


  • 1 pound red or black grapes, stemmed and rinsed
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 (2-inch) cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon fennel seeds


Slice off a bit of the bottom of each grape, exposing the inside (optional; this will allow more of the brine to penetrate the grapes and add flavor). Place grapes in a clean glass jar.

Combine remaining ingredients in a saucepan over high heat, stirring until sugar dissolves. Bring to a boil and then remove from heat; let cool for 10 minutes.

Carefully pour brine over grapes. Cool to room temperature and then store, covered, in the refrigerator. Allow grapes to marinate for 8 to 12 hours before enjoying. Eat within 1 month.

Special notes:

Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.

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