Pickled grapes

Plump, juicy green and red imported grapes are available now in plentiful supply, ideal for entertainment platters, and great for pickling. They’re easy to do, and will be done in time for Christmas if you start now. Crisp and spicy, they’re a wonderful accompaniment with cheeses, pâtés, and on charcuterie boards, reminiscent of sweet pickled onions.


1kg large seedless grapes
300ml white vinegar
2 cups sugar
8cm cinnamon stick
10 cloves
1.5 Tsp grated nutmeg
1 Tbsp orange zest (optional)
Clip or screw top jars



1. Wash the grapes and remove the stalks.

2. Gently heat the vinegar and sugar in a saucepan, until the sugar is dissolved. Bring to the boil.

3. Add the grapes, and spices, and simmer for five minutes.

4. Put the grapes into sterilised jars, pour liquid over them, and leave overnight.

5. Strain the liquid from the grapes into a saucepan, and bring to the boil. Cool.

6. Remove the cinnamon stick. Pour cool liquid back over grapes, and close jars.

7. Keep for several weeks before using.

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