Pickled Grapes With Prosciutto Recipes

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.

Steps:

• Cut prosciutto into 1-inch strips. Wrap prosciutto around each grape and skewer with a toothpick.
• TIP: FROZEN GRAPES 1 bunch white seedless grapes Separate grapes from the vine and place in a sealable freezer bag. Place in freezer for 3 hours, and up to 2 weeks. Remove from bag and enjoy.

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.

Steps:

• 1. Make the pickling liquid; In a small nonreactive saucepan, whisk together the vinegar, sugar, cloves, mustard seeds, peppercorns and salt, and simmer over medium heat, stirring to dissolve the sugar and salt, 3-5 minutes. Remove from the heat and let stand for 5 minutes. 2. Pickle the grapes; cut off the "belly button" at the top of each grape (where it connects to the stem), taking as little of the actual grape as possible, make a few shallow incisions in each grape, and put the grapes in a small bowl. Pour the pickling liquid over the grapes and let sit overnight in the refrigerator. These grapes keep for a long time, so make a jar and have them around for when you need them. 3. Serve the grapes; rub the garlic over the prosecution and wrap each grape in about 2 layers of the prosecution and set seam side down on a serving platter. Secure the ham around each grape with a toothpick, if desired. When ready to serve, drizzle a little of the pickling liquid and a little olive oil over them. If desired, you can brown the grapes in a saute pan in a thin layer of hot canola oil, turning them so the prosciutto crisps. Serve warm