To Pickle Grapes The whole Body of Cookery Dissected, William Rabisha


To Pickle Grapes

Let not your grapes be fully ripe; their pickle is white wine and sugar

Interpreted Recipe  

Pickled Grapes

2 pounds seedless grapes
1 1/2  cups water
2 cups white wine
½ tsp salt
1 cup sugar (or to taste)

Make syrup by combining sugar and water together and simmering until dissolved. Let cool.

Wash and dry the grapes, cutting into small bundles of grapes and removing bad grapes. Place grapes into sterilized jars filling them about ¾ full.

Add wine to syrup and fill each jar with liquid. Additional spices can be added at this point. Leave to steep, shaking jars once or twice a week.

Similar Recipe From Accomplish't Cook

To pickle Capers, Gooseberries, Barberries, red and white Currans. Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.

Interpreted Recipe

2 pounds seedless grapes
2 cups verjuice (or apple cider vinegar)
1/2 cup water
*opt for modern taste  up to 2 cups sugar  

Wash grapes, and cut into small bunches. Combine verjuice, water and sugar and bring to a boil, put grapes into a clean and sterilized jar and pour the hot verjuice over them. Let sit until cool.  Allow to marinate at least 24 hours, but longer is better.