Pickled grapes

Time 20 minutes
Yields Makes 3 cups
Pickled grapes
(Los Angeles Times)

Wash the grapes and divide them into three pint-sized canning jars.


In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.

Adapted from Catherine Plagemann’s “Fine Preserving.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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