No sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Sweet & Spicy Pickled Red Seedless Grapes Recipe photo by Taste of Home

When choosing something to pickle, grapes might not be the first food that comes to mind. But pickled grapes are a unique and flavorful addition to antipasto trays and cheese boards, and can add a delicious crunch to chicken salads. Liven up your appetizers or snacks with this sweet and spicy recipe, which fuses traditional flavors like mustard seed and coriander with warming cinnamon and anise.

Ingredients for Pickled Grapes

  • Seedless red grapes
  • Jalapeno peppers
  • Fresh ginger
  • Cinnamon sticks
  • Star anise
  • Coriander seeds
  • Mustard seed
  • Brown sugar
  • White wine vinegar
  • Water
  • Red wine
  • Canning salt


Step 1: Get the jars ready

Heat your jars by placing them 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. If you’re new to pickling, check out some canning tips and tricks.

Step 2: Prepare grape mixture

Clean your grapes and remove any stems. Fill the hot jars with grapes, leaving 1-1/2 inch of space at the top. Pack tightly, but make sure not to crush any. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seeds equally among the jars.

Editor’s Tip: For the best result, make sure all the grapes you’re using are firm and unblemished.

Step 3: Create the liquid

Combine brown sugar, vinegar, water, wine and canning salt in a large saucepan. Bring to a boil. Cook for about 15 to 18 minutes, until the liquid is reduced to 3 cups.

Step 4: Prepare for pickling

Carefully fill the jars with the hot liquid, leaving about 1/2 inch of headspace. Remove air bubbles by stirring with a nonmetallic spatula or utensil. Add more hot liquid if necessary to reach 1/2 inch of headspace. Clean the rims. Center the lids on the jars, and screw on bands until “fingertip tight,” or just when you start to feel resistance.

Editor’s Tip: Make sure not to screw the lids on too tightly, so oxygen can release if necessary.

Step 5: Can the grapes

Place jars into the canner. Ensure they’re completely submerged in the water. Bring to a boil. After 10 minutes, carefully remove from the canner and let the jars cool to room temperature. The grapes are ready to eat, but they’ll be even more flavorful if stored in the fridge overnight.

Pickled Grapes Tips

What are the canning times for high altitude?

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Can you make pickled grapes without a canner?

Yes! 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 months.

Sweet & Spicy Pickled Grapes

Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Sweet & Spicy Pickled Red Seedless Grapes Recipe photo by Taste of Home
Total Time

Prep: 35 min. Process: 10 min.


4 pints


  • 5 cups seedless red grapes
  • 4 jalapeno peppers, seeded and sliced
  • 2 tablespoons minced fresh gingerroot
  • 2 cinnamon sticks (3 inches), halved
  • 4 whole star anise
  • 2 teaspoons coriander seeds
  • 2 teaspoons mustard seed
  • 2 cups packed brown sugar
  • 2 cups white wine vinegar
  • 1 cup water
  • 1 cup dry red wine
  • 1-1/2 teaspoons canning salt


  1. Pack grapes into 4 hot 1-pint jars to within 1-1/2 in. of the tops. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars.
  2. In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes.
  3. Carefully ladle hot liquid over grape mixture in each jar, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.