Pickled Red Grapes

It’s been a while since we posted any sort of recipe here on the blog, so we figured we were due. We love to pickle things here at Punk’s and one of our favorite salad additions is pickled red grapes. Some of you may recall the Duck Confit Salad that was on the menu here for a year or so. That salad was a tasty combination of mixed greens, duck confit, pickled red grapes and manchego cheese, topped with a pinot noir reduction. It was pretty damn tasty.

The pickled red grapes are unique and they’re easy to whip up at home. No fuss, just tasty results. Here is what we do.


3 cups red wine vinegar

1 ½ cups sugar

2 each bay leaves

2 cinnamon sticks

6 whole cloves

6 whole allspice

1# red grapes, cut in ½



Bring all ingredients except the grapes to a boil. Allow it to simmer for a few minutes, then take the mixture off the heat and let it cool. Add the red grapes that have been cut in ½.  Store the entire mixutre in an air tight container in the fridge for up to 1 week. They’re ready to eat immediately, but can definitely benefit from sitting in the liquid for a day or two. Throw them in a salad, with some mixed olives or eat them on their own. Enjoy!



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