Pickled Grapes with Cheese

  • Yield 6 servings

These easy pickles are amazing matched with slices of Manchego. They’ll keep up to two weeks in the fridge.


1 pound green, red or black seedless California grapes, stemmed and rinsed
1 cup unseasoned rice vinegar
1 cup sugar
1/2 teaspoon kosher salt
1 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
large pinch red pepper flakes
-- Wedge of Manchego or sharp cheddar
-- Multigrain crackers or toasted baguette slices


  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.



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