Name: Pickled Grapes (Paleo + Whole30)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2½-3 cups Seedless Grapes, green or red (or a mix!); 1 cup Water; ½ cup Apple Cider Vinegar or Champagne vinegar; ¼ cup Coconut Vinegar, can sub vinegar of choice here; ¾ tsp Redmond Real Salt; ½ tsp Black Peppercorns; 1 tsp Mustard Seeds; 1 whole Vanilla Bean, split; 1 clove Garlic, peeled; 2-3 sprigs Fresh Thyme

Pickled Grapes (Paleo + Whole30)

Written by Michelle Published on October 22, 2019 in Appetizers + Snacks, Back Porch Entertaining, Gluten Free, Paleo or Whole30, Tropical + Hawaiian

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There are certain travel meals that you never forget, and these pickled grapes are one of them. A few years back we spent a couple of magical days in Hana, Maui and ended up eating every single meal at the restaurant on the property of Travaasa Hana Resort. Their restaurant, The Preserve Kitchen, is the finest farm to table experience we ever had while we were there and we were completely blown away. If you are ever in Maui and can make the Road to Hana drive, please go, it’s absolutely worth every minute!

Each morning I ordered one of their beautiful salads to go alongside my poached eggs. As I ate what I thought were small cherry tomatoes, my taste buds started telling me something was very different. I checked the menu and there it was, pickled grapes. My mind was officially blown! That subtle warmth, that pop of tangy sweetness, that little kiss of something unexpected! I knew immediately I had to come home and recreate them. It took a few tests to nail the right blend of spices and herbs, but once the flavor profiles came together, oh my! So happy with how these turned out.

Why These Pickled Grapes Are So Scrumptious

The flavor combination here is genuinely unexpected and that’s exactly what makes them so special. The vanilla bean adds a warm, floral depth that you’d never expect in a pickled condiment. The fresh thyme brings an earthy, herby note. The mustard seed adds a tiny pop of texture and a subtle warmth. And the blend of apple cider vinegar and coconut vinegar gives the brine a depth and mellow tang that straight white vinegar just can’t touch. Together they create something that is truly hard to explain, so you might as well just whip up a quick batch and taste for yourself, right?!

They are also incredibly versatile. Tuck a few into a salad and watch people ask what that gorgeous flavor is. Serve them on a cheese board and they become the star. Spoon them alongside roasted chicken, pork, or lamb for an elegant finishing touch. Or honestly, just eat them straight from the jar the way I do when I think nobody is watching. No judgment here!

Ingredients You’ll Need

Here’s what goes into these pickled grapes. Full amounts are in the recipe card below.

Two and a half to three cups of seedless grapes – green or red, both are wonderful and beautiful in the jar. Water, apple cider vinegar, and coconut vinegar for the brine. Sea salt, whole black peppercorns, mustard seeds, one split vanilla bean, one peeled garlic clove, and a couple of fresh thyme sprigs. That really is the whole ingredient list – simple, real, and every single one earns its place in that jar.

A Note on Grape Size

If you’re working with larger grapes, you may want to slice a few of them in half before pickling or before serving. The larger the grape, the more powerful that burst of tangy zing when you bite in and while that’s not necessarily a bad thing, it can be a little surprising if you’re not expecting it! Smaller grapes can go in whole and are absolutely beautiful in the jar. Either way works beautifully so go with what you have on hand.

How to Make Pickled Grapes

This is one of those recipes that is almost embarrassingly easy for how impressive the results are. Prepare your grapes, removing them from the stem and giving them a good wash. Slice a few in half if they’re on the larger side. Place them in a 2.5 cup mason jar and set aside.

In a small saucepan, add the water, vinegars, and salt. Bring to a low simmer and let it go for about 5 minutes. While the brine warms, add the peppercorns and mustard seeds to the jar with the grapes. Slide the vanilla bean, garlic clove, and thyme sprigs down the sides of the jar. You want them tucked down in among the grapes so all those flavors are working together in the brine.

Pour the warm pickling liquid right over the grapes and aromatics. Let the jar cool to room temperature on the counter, then lid it up and into the refrigerator it goes. Give them at least 24 hours before you dig in as the flavors need that time to meld and develop into something really special. And honestly, they get even better on day two and three. Do your future self a favor and make a double batch!

Tips for the Best Pickled Grapes

Use a split vanilla bean, not extract. The whole vanilla bean infuses slowly into the brine and gives a depth and warmth that extract just can’t replicate here. It’s a tasty tip that makes a real difference in the final flavor!

Let them sit at least 24 hours. I know it’s tempting to dive right in, but the grapes need time to absorb all those wonderful flavors from the brine. The longer they sit the better they get – up to about 5 to 7 days in the refrigerator.

Try both green and red grapes. Green grapes have a crispness and tartness that works beautifully in this brine. Red grapes are sweeter and a little softer. Both are scrumptious and honestly a mixed jar is visually stunning on a cheese board or salad!

Save the brine. Once you’ve enjoyed all the grapes, the leftover brine is gorgeous used as a salad dressing base or drizzled over roasted vegetables. No need to waste such a tasty elixir!

Ways to Use Pickled Grapes

These are one of those condiments that quietly elevate everything they touch. Here are some of my favorite ways to use them:

Tucked into a fall salad alongside arugula, toasted nuts, and a simple vinaigrette – check out my Autumn Apple Salad for inspiration!
On a cheese board or charcuterie spread as an unexpected and conversation-starting element
Spooned alongside roasted chicken, pork, or lamb as an elegant finishing condiment
Served as a Whole30 snack right from the jar – so satisfying and so different!
Alongside my Garlic Chive Pickles for the ultimate homemade condiment spread

Whole30 and Paleo Notes

These pickled grapes are fully Whole30 compliant as written – no added sweeteners, no off-plan ingredients. They are a wonderful way to add a pop of flavor and something a little special to your Whole30 meals without any compromise. They make a great snack on their own or a beautiful addition to compliant salads and protein bowls. And if you have a friend doing a Whole30 round right now, a jar of these is genuinely one of the nicest things you could bring them!