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Shared by Jeffrey Yoskowitz

Pickled Grapes With Cardamom

Yield: 1 quart

Pickled Grapes With Cardamom

Yield: 1 quart

This recipe was shared by Jeffrey Yoskowitz. Read more about his family in "How a Jersey Boy Became a ‘Chief Pickler’" and try his recipes for garlic dilly beans and classic sour dill pickles.


  • 1½ pounds seedless red or black grapes
  • 1½ cups white wine vinegar
  • 1½ cups sugar
  • ¼ teaspoon kosher salt, plus a pinch
  • 1½ teaspoons whole black peppercorns
  • 1 cinnamon stick
  • 1½ heaping teaspoons green cardamom pods, lightly crushed
  • 1 dried chile pepper
  • ¾ teaspoon ground allspice
Cooking ProjectsSidesKosher for PassoverGluten FreeVegetarianVeganPareveNorth America


  • Step 1

    Wash the grapes well and remove them from the stems. Place in a clean quart-size jar.

  • Step 2

    In a small saucepan set over medium-high heat, combine the vinegar, sugar, salt, whole black peppercorns, cinnamon stick, cardamom pods, dried chile pepper, and ground allspice. Bring to a boil, then reduce the heat to medium-low, stirring occasionally to dissolve the sugar, 3-5 minutes.

  • Step 3

    Remove the brine from the heat and let cool until warm but not hot.

  • Step 4

    Pour the brine over the grapes and close the jar. Let cool to room temperature before refrigerating. Let sit for 24 hours in the refrigerator before serving. The grapes will stay delicious in the refrigerator for about 3 weeks.