Pickled Seedless Grapes
- Total Time
- 15 minutes, plus overnight stand
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 half-pints
- 3cups stemmed seedless grapes (see note)
- 1½cups granulated sugar
- 1cup white wine vinegar or white vinegar
- 33-inch sticks cinnamon
- 1tablespoon minced onion
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
513 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 130 grams carbohydrates; 3 grams dietary fiber; 123 grams sugars; 1 gram protein; 6 milligrams sodium
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
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Meg
Halved recipe and syrup didn’t quite cover the quantity of grapes. Adjust next time. Delicious!
LindaN
The surprise of a pickled grape cannot be overestimated!
Rachel L
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.
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