Recipe BookKitchen FoundationsPickles & Preserves

Pickled Muscat Grapes

Name: Pickled Muscat Grapes
Yield: Approximately 700 to 800 g, 1 x 1 L jar
Ingredients: 1 kg Muscat grapes; 500 g 5% white wine vinegar; 250 g Water; 150 g White sugar; 10 g Fine sea salt; 3 g Fennel seeds; 2 g Black peppercorns; 2 strips Lemon peel; 2 sprigs Fresh thyme

Uva moscata in agrodolce

Muscat grapes in a gently sweet white-wine-vinegar pickle with fennel, pepper, lemon and thyme.

Muscat grapes in pale pickling liquid with thyme, fennel seed, black pepper and lemon.

The finished grapes should remain juicy, sweet, wine-like and gently acidic.

Approximately 700 to 800 g, 1 x 1 L jar

Cook this

Ingredients

Muscat grapes1 kg
5% white wine vinegar500 g
Water250 g
White sugar150 g
Fine sea salt10 g
Fennel seeds3 g
Black peppercorns2 g
Lemon peel2 strips
Fresh thyme2 sprigs

Method

Remove the grapes from the stems.
Wash and dry thoroughly.
Combine the vinegar, water, sugar and salt.
Add the fennel seeds, black peppercorns, lemon peel and thyme.
Bring just to a simmer, then remove from the heat.
Pour the warm pickling liquid over the grapes.
Cool completely, then refrigerate.

Chef’s notes

The grapes should remain juicy, sweet, wine-like and gently acidic.
For a grape and radicchio plate, use fresh and pickled grapes together.
Keep the vinegar strength and vinegar-to-water proportions as written.

Keeping

Keep refrigerated in a clean jar. Record the production date and batch number. The source does not state a fixed refrigerated use-by period.

Last refined · September 2026