Quick Pickled Grapes with Rosemary

I love pickled things.  I’ve been known to pickle all sorts of vegetables. Quick pickles are so simple to pull together and allow me to have a batch of whatever I’m pickling finished and chilling in the refrigerator in minutes.  A few summers ago, I learned how to make quick pickled grapes.

I had never thought to attempt the same sort of pickling with fruit. Then I tasted a pickled grape at a local restaurant and couldn’t believe that I had never experienced their flavor and texture before.  I couldn’t wait to get home and try to make a batch.

I did a little research online about pickling grapes.  I looked over my favorite pickling recipes that we enjoy year after year.  I also took a walk down to the garden to survey what herbs I might want to add to the mix.  It wasn’t long until the first batch was taking shape.

I filled up two Mason jars with a mix of red, black, and white seedless grapes.  I added a few 3” sprigs of rosemary fresh from the garden to each jar and started to warm up the pickling brine.  I poured the warm brine over the grapes and rosemary, placed a lid on top and transferred them to the refrigerator.

After they had chilled in their brine overnight, I was ready to give them a try.  I popped a whole grape in my mouth and was thrilled with the results.  The sweet grape retained its firm texture and was such a fascinating flavor when paired with the brine and just a hint of rosemary that had infused into the brine.

I sliced a few grapes and set up a cheese board with crackers, a little flatbread, and a homemade jar of Boursin cheese.  I had a feeling that the cheese and grapes were going to be a fantastic pairing.  After one bite, I knew that we’d be enjoying this flavor combination all summer long.  I hope that you’ll join us!

A Delicious Recipe to Make with Pickled Grapes

These grapes are delicious with cheese and crackers or added to salads. I like to make a Grilled Romaine Salad with Tuna, Pickled Grapes, and Quick Vinaigrette with them. The brine from the pickled grapes is delicious when used in the vinaigrette.

If this recipe caught your attention, you might want to try…

Once you’ve made these pickled grapes, you’ll want to give our Quick Refrigerator Dilly Beans, Quick Pickled Red Onions and Ginger and Garlic Quick Pickles a try. They’re just as simple and delicious!

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Quick Pickled Grapes with Rosemary

Jennifer from 1840 Farm

Because quick pickles aren’t intended for long term pantry storage, you don’t have to concern yourself with acidity ratios, processing times, and any worries about food safety. Instead, you merely warm up a pickling brine seasoned to your liking and pour it over the fresh ingredient to be pickled in a vessel for storing in the refrigerator. That’s it. No muss, no fuss. Just delicious homemade pickles that are ready to enjoy after a few minutes prep time and a few hours chilling in the refrigerator.

Author: Jennifer from 1840 Farm

Ingredients

For each pint sized (2 cup) Mason Jar

• Seedless grapes (red, black, white, or a combination)
• 2-3 sprigs of rosemary
• 2 cups white vinegar
• 2 Tablespoons kosher salt
• 2 teaspoons sugar

Instructions

• Wash and stem the grapes. Fill the jar approximately ¾ full. I usually fill it to the shoulders or bottom thread. Break the rosemary into sprigs that will fit inside the jar. I often leave one sprig at the top of the jar and slide two down along the side of the jar. You can also add them to the jar as you add the grapes. Keeping the rosemary submerged in the brine will help to infuse the vinegar with the rosemary’s flavor.
• In a small saucepan, combine the vinegar, salt, and sugar. Warm over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Remove the pan from heat. Slowly pour the warm brining liquid into the jar to cover the grapes and rosemary.
• Cover the jar and refrigerate until ready to use. The flavor of the grapes will be delicious after 4-6 hours chilling in the refrigerator.

Notes

This type of pickle should be stored in the refrigerator and used within 14 days. I often use a splash of the pickling liquid to brighten salad dressing, guacamole, coleslaw, or pasta salad. With just a spoonful, the flavor of these dishes gets a great boost of flavor and enough acidity to prevent browning.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!