Pickled Seedless Grapes
Published October 25, 1986
- Total Time
- 15 minutes, plus overnight stand
- Rating
- Comments
- Read comments
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Ingredients
3 cups stemmed seedless grapes (see note)
1 ½ cups granulated sugar
1 cup white wine vinegar or white vinegar
3 3-inch sticks cinnamon
1 tablespoon minced onion
Nutritional analysis per serving
130 grams carbs; 513 calories; 3 grams fiber; 6 milligrams sodium; 1 gram protein; 123 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash grapes and divide them among three very clean half-pint canning jars.
- Step 2
Bring sugar, vinegar, cinnamon and onion to a boil, stirring well to distribute the sugar; simmer mixture for five minutes. Pour the syrup over the grapes, putting one cinnamon stick in each jar. Stir and let stand overnight. Next day the grapes will be ready to serve. Refrigerate.
- Step 3
Plan to use this pickle soon or at least before the year is out. Serve the relish with meat, fish, poultry or game.
Mrs. Plagemann's recipe calls for the plain green Thompson seedless grapes, but because they tend to darken in the pickle, Mrs. Fisher wisely recommends using seedless red grapes instead.
Private Notes
Comments
I love these!! I keep a container in the fridge at all times, perfect to toss on any salad. The cinnamon stick really makes a difference.
I tried both red and green grapes, both work! I prefer green. Let them sit for 2+ days so they fully ‘marinate’. I pickled whole.
Halved recipe and syrup didn’t quite cover the quantity of grapes. Adjust next time. Delicious!
The surprise of a pickled grape cannot be overestimated!