Sweet Pickled Grapes Recipes

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.

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:

• 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.

Steps:

• Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
• Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
• Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
• Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
• Do ahead
• Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.

Steps:

• Put the wine vinegar, water, orange juice, cinnamon, cloves and sugar into a sauce pan, bring to the boil then set aside to cool.
• Wash the grapes, take them off their stalks and make sure you remove any remaining bits of stalk from the grapes.
• When the vinegar mixture is cool, remove the cinnamon stick.
• Take a clean jar (a pickling jar is ideal) and pack in the grapes.
• Pour the vinegar mixture into the jar to cover the grapes, then seal the jar tightly.
• Leave the jar in a cool dark place for 2 days before eating - I keep mine in the fridge, because I am not sure how well they keep if not chilled. Eat within 2 weeks of making.