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.
Recipe by My Man's Belly at https://mymansbelly.com/2017/10/06/pickled-grapes-with-feta/