You are here: Home » Recipes » Pickled Grapes with Cheese Pickled Grapes with Cheese Recipe by California Table Grape Commission Yield 6 servings These easy pickles are amazing matched with slices of Manchego. They’ll keep up to two weeks in the fridge. PrintEmail Ingredients 1 pound green, red or black seedless California grapes, stemmed and rinsed1 cup unseasoned rice vinegar1 cup sugar1/2 teaspoon kosher salt1 teaspoon whole black peppercorns1/2 teaspoon whole cloves large pinch red pepper flakes -- Wedge of Manchego or sharp cheddar -- Multigrain crackers or toasted baguette slices Instructions 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.