PICKLED GRAPES
Steps:
- Mix the vinegar, sugars, coriander, cinnamon and cloves together in a saucepan. Boil over medium heat for 2 to 3 minutes. Remove the saucepan from the heat and stir in the ginger and jalapenos. Add the grapes and allow to sit at least 1 hour or preferably, overnight. Use the grapes in your next chicken or fruit salad.
SPICY PICKLED GRAPES
I love sweet and spicy flavors, so I created these pickled grapes. They are excellent as an appetizer, a sneaky addition to salads or a topper in your favorite Bloody Mary. —Carla Hinkle, Memphis, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the first 11 ingredients to a boil. Reduce heat; simmer until sugar is dissolved, 3-5 minutes. Remove from heat and cool slightly. Place grapes in a large bowl; add pickling liquid. Refrigerate, covered, at least 12 hours before serving.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET & SPICY PICKLED RED SEEDLESS GRAPES
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 45m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Pack grapes into four hot 1-pint jars to within 1-1/2 in. of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars., In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes., Carefully ladle hot liquid over grape mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED GRAPES
These fun and unique pickles are delicious! They're a stunning side to grilled meats and sandwiches or straight out if the jar. Store grapes in refrigerator for 1 week. Enjoy!
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT40m
Yield 10
Number Of Ingredients 11
Steps:
- Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
- Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
- Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 28.4 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 11.4 mg, Sugar 26.7 g
PICKLED GRAPES WITH CHEESE
Provided by Food Network
Yield 3 servings
Number Of Ingredients 9
Steps:
- With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint size canning jars. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Serve with the cheese and crackers or bread.
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- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar until dissolved, then stir in vinegar and all seasonings (ginger to bay leaf). Set aside.
- Grapes: Remove grapes from the stem and wash well. If grapes are large, you can cut them in half to help the flavor penetrate better.
- Assemble: Add grapes to a large lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), using enough to fill the jar. Nestle ginger, cinnamon, and bay leaf into the grapes, then pour vinegar mixture over the grapes so that they’re all submerged (you may not need all of the liquid, but try to pack as many of the spices into the jar as possible). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
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