Pickled Green Grapes
Pickled Green Grapes
Ingredients
- 2 cups green grapes, stems removed, whole
- 1 cup white wine vinegar
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 sprigs fresh rosemary
- 1/2 teaspoon whole black peppercorns
- 1 clove garlic, peeled and lightly smashed
Instructions
- 1
Ensure the green grapes are thoroughly washed and their stems are removed. Keep the grapes whole.
⏱️ 3 min
- 2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Place the saucepan over medium heat, stirring continuously until the honey and salt are completely dissolved. Bring the mixture to a rolling boil, then immediately remove it from the heat.
⏱️ 5 min
- 3
Carefully place the fresh rosemary sprigs, whole black peppercorns, and the peeled, lightly smashed garlic clove into a clean, heat-proof canning jar or similar airtight container.
⏱️ 2 min
- 4
Add the prepared whole green grapes to the jar with the aromatics. Pour the hot pickling brine over the grapes, ensuring they are fully submerged in the liquid. If necessary, gently press the grapes down to keep them under the brine.
⏱️ 2 min
- 5
Seal the jar tightly with its lid. Allow the jar to cool completely to room temperature on your countertop. This will take several hours.
⏱️ 180 min
- 6
Once cooled, transfer the sealed jar to the refrigerator. Allow the grapes to pickle for at least 24 hours before serving. The flavor will deepen over time.
⏱️ 1260 min
Kitchen Tools
Nutrition Facts (per serving)
Pickled Green Grapes
- 2 cups green grapes, stems removed, whole
- 1 cup white wine vinegar
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 sprigs fresh rosemary
- 1/2 teaspoon whole black peppercorns
- 1 clove garlic, peeled and lightly smashed
Instructions
- 1
Ensure the green grapes are thoroughly washed and their stems are removed. Keep the grapes whole.
⏱️ 3 min - 2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Place the saucepan over medium heat, stirring continuously until the honey and salt are completely dissolved. Bring the mixture to a rolling boil, then immediately remove it from the heat.
⏱️ 5 min - 3
Carefully place the fresh rosemary sprigs, whole black peppercorns, and the peeled, lightly smashed garlic clove into a clean, heat-proof canning jar or similar airtight container.
⏱️ 2 min - 4
Add the prepared whole green grapes to the jar with the aromatics. Pour the hot pickling brine over the grapes, ensuring they are fully submerged in the liquid. If necessary, gently press the grapes down to keep them under the brine.
⏱️ 2 min - 5
Seal the jar tightly with its lid. Allow the jar to cool completely to room temperature on your countertop. This will take several hours.
⏱️ 180 min - 6
Once cooled, transfer the sealed jar to the refrigerator. Allow the grapes to pickle for at least 24 hours before serving. The flavor will deepen over time.
⏱️ 1260 min