Pickled Grapes with Cheese

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  • Yield: 3 servings
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1 pound green, red or black seedless California grapes, stemmed and rinsed

Large pinch red pepper flakes

Wedge of Manchego or sharp cheddar

Multigrain crackers or toasted baguette slices

1 cup unseasoned rice vinegar

1 cup sugar

1/2 teaspoon kosher salt

1 teaspoon whole black peppercorns

1/2 teaspoon whole cloves


  1. With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint size canning jars. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Serve with the cheese and crackers or bread.