Pickled Grapes

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette - Kelly Brant

Categories: pickles

Ingredients

  • 6 cups mixed red and green seedless grapes
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 2 1/2 cups red wine vinegar
  • 3/4 cup white wine such as sauvignon blanc or pinot grigio
  • 2 Tbsp. coriander seeds, crushed
  • 2 Tbsp. mustard seeds, toasted
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. ground cumin, optional
  • 7 whole cloves
  • 1 tsp. salt
  • 2 Tbsp. peeled, thinly sliced fresh ginger
  • 2 jalapeno peppers, very thinly sliced or diced

Directions

  1. Remove the stems from the grapes and using a sharp knife, slice a sliver from the top of each grape.
  2. In a large stainless steel, glass or enamel-coated saucepan, combine the sugars, vinegar, wine, coriander, mustard, cinnamon, cumin, cloves, salt, ginger and jalapenos and bring to a boil over medium heat. Reduce heat and simmer 5 minutes, then remove rom heat.
  3. Divide the grapes among 4 (1 pint) or 2 (1 quart) jars. Pour liquid over grapes, completely submerging the grapes in the liquid. The liquid should reach just below the neck of the jar. Cool to room temperature, then screw on the lids. Refrigerate. Keep refrigerated for up to 6 months.
  4. For longer storage, the jars can be processed in a water bath canner for 45 minutes.

  5. makes about 2 quarts

Email to a friend | Print this recipe | Back