Pickled Grapes & Walnuts

1 cup seedless red grapes, halved
1 tablespoon white balsamic vinegar (I used Alta Cucina's White Balsamic Reduction)
1/2 cup walnuts
2 tablespoons sugar (I used Turbinado Sugar)


  1. Preheat the oven to 350°F.
  2. In a bowl, toss the grapes and vinegar. Let stand for 15 minutes.
  3. Meanwhile, put the walnuts in a pie plate and bake for about 6 minutes, until lightly browned. Let cool, then coarsely chop. 
  4. Drain the vinegar from the grapes into a small saucepan. Add the sugar and cook over moderate heat until syrupy for about 2 minutes. Pour the syrup over the grapes, toss, and let cool. Fold in the chopped walnuts just before serving. 
Posted on August 25, 2015 .