Pickled Grapes

This week’s box is so representative of September! Tomatoes AND squash AND chard AND fruit! I love it. In case your grapes make it all the way home, try this out! Such a fun and interesting way to use grapes!


1 lb. grapes

1 cup white vinegar

1 cup granulated sugar

1 1/2 teaspoons mustard seeds

1 teaspoon whole black peppercorns

1 cinnamon stick, cut in half

1/4 teaspoon salt


Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the belly button at the stem end of the grape. Eat those! Divide the grapes into two pint sized canning jars.

In a medium saucepan, combine all remaining ingredients. Bring to a boil over medium heat. Cool the brine completely, and then poor it over the grapes. 

Chill the grapes in their brine in the refrigerator for at least eight hours or overnight. Enjoy with cheese or just straight out of the jar!

meal or course
appetizer, hors d'oeuvre, snack