Pickled Grapes with Feta

by Pamela

Pickled Grapes with Feta

Pickled grapes make a great addition to a cheese plate or mix them with feta for a light salad.

Pickled grapes, I know it might sound a bit strange but stay with me on this.

I was looking around for something a bit unusual, but still tasty, to add to my fall cheese plates when I came across the idea of pickled grapes. I didn’t think it would be too strange to add them to the mix since I normally add grapes to my cheese plates anyway. But these pickled grapes add a whole different dimension to the plate.

Whereas grapes just add a sweet element, these pickled grapes add a sweet tart element to the plate. And what’s a cheese plate without a bunch of different flavors on it?

Pickled Grapes on a Cheese Plate

The other thing that these pickled grapes are great for is a light salad. Top them off with a sprinkle of crumbled feta cheese for a light side dish that goes perfectly with roasted chicken or grilled fish. It’s something different from your regular ol’ side salad of lettuce and tomato.

For variety, I used tri-color muscato grapes from Melissa’s Produce. I like how there’s a mix of red, green and black grapes (all the different colors are so pretty in the bowl or plate). I also like that these grapes are a bit sweeter than your typical grapes. The sweetness is a great foil to the vinegar and mustard that’s in the pickling liquid.

I found the recipe for the pickled grapes over at Smitten Kitchen. She had tweaked the recipe a bit from A Homemade Life. I thought about playing with it a little bit…maybe add some cardamom, but I decided to just leave it alone. Although adding the feta cheese was not in her recipe. Adding that salty bit to the pickled grapes is a great foil. They taste fantastic together.

Jazz up your cheese plate or your side dish game and make a batch of these pickled grapes. It’s so easy and they’re so delicious. I predict you’ll be making these all winter long and eating them straight out of the jar.

Pickled Grapes with Feta
Prep time
Cook time
Total time
Pickled grapes make a great addition to a cheese plate or mix them with feta for a light salad.
Recipe type: Snack
Cuisine: American
Serves: 1
  • 1 pound seedless tri-color moscato grapes (you could use other red or black grapes for this too)
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 1½ teaspoons yellow mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 (2½-inch) cinnamon stick
  • ¼ teaspoon salt
  • feta cheese (optional)
  1. Pull the grapes from their stems and wash and dry them.
  2. Trim a small slice of the grape off at the stem end. This leaves the inside of the grape open to the pickling juices and seasonings.
  3. Add the grapes to a large jar.
  4. Add the remaining ingredients to a medium sized saucepan. Bring to a boil over medium heat and stir the mixture. Keep the mixture on the heat until the sugar and salt are dissolved into the mixture.
  5. Let the mixture cool to room temperature before pouring over the grapes. This will leave the grapes firm. If you pour the hot mixture over the grapes, the grapes will be softer.
  6. Cover and chill the grapes in the refrigerator for at least 8 hours.
  7. To serve, drain the brine and arrange on cheese platter. Or, if serving with feta cheese, drain the brine and add grapes to a bowl. Sprinkle the bits of feta cheese over top of the grapes.


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