When you think about pickles, you think about…cucumbers, right? Truth is, just about any type of fruit or veggie can be pickled … like red grapes!

You may have seen the pickled grape recipes making the rounds on TikTok and Instagram. Pickled grapes add a fruity and flavorful kick to salads, sandwiches, cheese boards—you name it. They’re easy to make and even easier to eat!

This pickled grape recipe fuses traditional flavors like mustard seed and coriander with warming cinnamon and anise.  This simple recipe takes less than an hour to pickle red grapes for a tasty snack you can enjoy for weeks to come.

Why we love these ingredients

While pickling fruits and vegetables has been around for centuries as a way to preserve food, it’s enjoyed a renaissance thanks to its unique flavor profile and treasure trove of health benefits.

Pickling foods involves soaking fruits or vegetables in a vinegar-based brine which adds flavor and preserves the nutrients. The brine is shown to help stabilize blood sugar and curb blood sugar spikes. The fruits and vegetables are high in antioxidants, which boost your immune system and protect cell health.

And let’s not forget gut health! Pickled fruits and vegetables are low in calories and high in fiber, which not only improves digestive motility but helps you feel fuller longer, which reduces overall calorie intake.

Red grapes are an abundant source of resveratrol, an antioxidant that is great for your heart and brain. Research shows that reservatrol relaxs blood vessels, promotes healthy circulation and reduces blood clots. It also increases blood flow to the brain, which may help with cognitive performance.

Apple cider vinegar [ACV] not only makes the perfect vinegar base for any type of pickling.  It’s also great for your health.  ACV improves cholesterol levels, protects against free radical damages, stimulates circulation, promotes younger skin, lowers blood sugar levels and if that’s not enough—it supports digestive balance and comfort.

Star Anise has been used in traditional Chinese medicine for thousands of years and for good reason. Modern science confirms that this ancient spice contains antimicrobial, antiviral, and antibacterial compounds that help fight off infection. Lab studies show it has potential for lowering blood sugar, too.

Pro tips for easy prep

You can store the pickled grapes in a one-quart mason jar or in individual jars—it’s up to you. You can sterilize your jars using the “Sani-cycle” or “Sterilize” cycle in the dishwasher. Or place the jars into simmering water for about 10 minutes, which will help prevent the jars from breaking when filled with the hot liquid later and ensure they are completely clean.

For a less-spicy version, cut down on the jalapenos or leave them out completely.

OK—let’s do this!

Sweet and Spicy Pickled Red Grapes

Ingredients

• 5 cups seedless red grapes
• 4 jalapeno peppers, seeded and sliced
• 3-4 pearl onions, sliced in half
• 2 tablespoons fresh ginger, minced
• 2 cinnamon sticks (3 inches), halved
• 4 star anise, whole
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seed
• 2 cups turbinado or packed brown sugar
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup dry red wine [or water]
• 1-1/2 teaspoons kosher salt or sea salt

Directions

1. Remove stems and discard any grapes that aren't firm and unblemished. Pack grapes in clean mason jars and set aside.
2. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars.
3. In a large saucepan, combine sugar, vinegar, water, pearl onions, wine, and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes. Remove saucepan from heat and cool for 10 minutes.
4. Carefully ladle the liquid over grape mixture in each jar, leaving 1/2-in. headspace. Swirl the jar ingredients to incorporate the spices. Remove air bubbles and adjust headspace, if necessary, by adding liquid. Wipe rims.
5. Let the covered grapes cool to room temperature, screw on the lids and refrigerate for at least 24 hours.  They’ll last in the fridge for two to three weeks.