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Bumgarner Winery

Pickled Grapes

Pickled Grapes
Recipe Date:
Cook Time:
Imperial (US)
We have a small block of table grapes growing down by the pond with Red Flame and Thompson Seedless. It was such a treat for us all to enjoy this fall. Here's what we did with the extras! Try them in your favorite salad or as an addition to a charcuterie plate!
  • 1 1/4 lbs seedless grapes; white, green, red, or black
  • 1 1/2 cups sugar
  • 1 cup white wine vinegar
  • 1 1/2 cups white wine
  • 1 bay leaf
  • 10 peppercorns
  • 10 juniper berries
  • 1/2 cinnamon stick

Pick grapes from stems, rinse well and drain. Place grapes into a large clean canning jar.               

Put remaining ingredients into a medium saucepan, and bring to boil over high heat.Reduce heat to medium-low and simmer for 5 to 6 minutes.

Carefully pour vinegar mixture over the grapes. There should be enough liquid to cover the grapes, though the grapes do float. Cover jar and allow to come to room temperature, stirring occasionally. Once cooled store tightly covered in refrigerator. Wait at least eight hours before serving, though it's ok to snack on one periodically to test their readiness.

Note: If you want to put this into smaller jars you may need a different volume of picklig liquid. Fill jars with grapes, then pour in measured quantities of water to determine how much you will need to cover the grapes. Then drain the grapes and proceed, scaling the recipe to fit.





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