Pickled grapes say what now? I know — sounds weird. Sounds strange. Sounds like they shouldn’t exist, and definitely shouldn’t be delicious. BUT. THEY. ARE. I’ve pickled a lot of things in my day. Hibiscus pickled eggs, cumin-pickled carrots, bourbon and peach pickle. I love them all. These grapes have now been added to the community of curious pickles.
Not unlike adult-y healthy fruit gushers in terms of their sweet and sour flavor, they are THE perfect addition to a snazzy cheese plate that needs some acid and sugar. Spoon some on baked brie with a drizzle of the pickle juice, use them as a cocktail garnish — you’d be surprised at all the delightful places where these babies can make a valuable entrance.
Easy to whip up ahead of time (the best of party tricks amiright), infused with a bit of fennel, grassy herbs and honeyed with balsamic — They’re basically pickley flavor gems just waiting to step up your cheese plate game.
Pickled Grapes with Balsamic & Herbs
- 1 LB red grapes
- 3/4 cup white sugar
- 1/2 cup rice wine vinegar
- 1/4 cup & 2 TB white wine vinegar
- 2 TB white balsamic vinegar
- 4-6 sprigs assorted fresh herbs rosemary, thyme, oregano
- 1 tsp fennel seeds
- 1/2 tsp kosher salt
Rinse and dry grapes, plucking them from the stem as you go.
With a sharp paring knife, slice off just the butt of each grape. This helps them stay crunchy and get more pickle-y.
Combine vinegars, sugar and salt in a medium saucepan. Stir, and set over medium-high heat.
Bring to a boil, then turn off and let cool a few minutes.
Fill a quart-size mason jar with the grapes, nestling the herbs in beside them.
Pour in the pickle mixture, and let cool to about room temperature.
Cover and refrigerate.
Serve cold and enjoy all that sweet and puckery goodness!
Keep refrigerated for up to two weeks. Their flavor will get stronger and develop over time.
- White balsamic is SO delicious and worth seeking out! Good quality will be thick and syrupy and floral -- just a touch will make the biggest difference.
- You can sub regular balsamic, the grapes will just come out a little more acidic.