Quick Balsamic-Pickled Grapes


  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 1/4 cups
*PLUS chilling time
Quick Balsamic-Pickled Grapes

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 1 cup seedless red or green grapes

  • 1/3 cup white balsamic vinegar

  • 2 tbsp water

  • 1 tbsp granulated sugar

  • 1/2 tsp black peppercorns, (optional)

  • 1 fresh bay leaf

  • 1/2 fresh rosemary sprig

  • 1/8 tsp salt


  • Place grapes in a glass bowl or jar.

  • Combine vinegar, water, sugar, peppercorns, bay leaf, rosemary and salt in a small saucepan set over medium high. Bring to a boil, 1 to 2 min. Pour over grapes. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.


Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!

Get more easy quick pickled recipes here