• Prep: 5m
  • Cook: 5m
  • Serves: 1

Try these pickled grapes with organic cheese and make double the amount - they will not last long!


  1. Remove the grapes from their stalks and wash under cold water and leave to dry on kitchen towel.
  2. Meanwhile place the remaining ingredients in a small saucepan and slowly heat the mixture, stirring occasionally to help the sugar dissolve. Once the sugar has dissolved bring the liquid to the boil for 1 minute and add the grapes and cook for a further minute.
  3. Using a slotted spoon, transfer the grapes to a warm sterilised jar packing them tightly. Pour over the hot liquid and cover the grapes completely.
  4. Seal the jar and store two weeks before eating with the cheese of your choice; also great with game terrines, ham etc.
  • Thank you to Rachel Green who provided this recipe for us to use.


All to be sourced organic where possible

  • 600g red or black grapes, preferably seedless
  • 350ml Aspall organic cyder vinegar
  • 350g granulated sugar
  • 1 tsp whole black peppercorns
  • 1 small cinnamon stick, cut in half
  • 1 tsp salt
  • 2 star anise
  • 4 cloves
  • 2 cardamom pods, split

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