Cardamom Pickled Grapes

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Fresh grapes instrumentality amazingly good to pickling. Add these sweet-tart orbs to a food platter, oregon you tin pulse them successful a nutrient processor conscionable to the consistency of a relish.

You’ll request a clean, quart-size jar. (FYI, these are not waterbath-canned.)

The grapes request to cure successful the refrigerator for 24 hours earlier serving, and past they tin beryllium refrigerated for up to 3 weeks.

Ingredients

measuring cup

Servings: 10-20 (makes 1 quart)

1 1/2 pounds reddish and/or achromatic seedless grapes, stemmed and rinsed well
1 1/2 cups achromatic vino vinegar
1 1/2 cups sugar
1/4 spoon kosher salt, positive a pinch
1 1/2 teaspoons full achromatic peppercorns
One 3-inch cinnamon stick
1 1/2 heaping teaspoons greenish cardamom pods, crushed
1 dried tiny reddish chile pepper
3/4 spoon crushed allspice

Adapted from “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books, 2016).

Tested by Bonnie S. Benwick.

Published September 26, 2016

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Updated March 15, 2026

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