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
Featured In: 22 Pickled Recipes
- 5 cups seedless red grapes
- 4 jalapeno peppers, seeded and sliced
- 2 tablespoons minced fresh gingerroot
- 2 cinnamon sticks (3 inches), halved
- 4 whole star anise
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seed
- 2 cups packed brown sugar
- 2 cups white wine vinegar
- 1 cup water
- 1 cup dry red wine
- 1-1/2 teaspoons canning salt
- 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 15-18 minutes or until liquid is reduced to 3 cups.
- 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. Yield: 4 pints.
Originally published as Pickled Red Seedless Grapes in Canning & Preserving 2014 Bookazine 2014, p52
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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