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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 a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Ingredients
- 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
Directions
- 1. Pack grapes into 4 hot 1-pint jars to within 1-1/2 in. of the tops. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars.
- 2. 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.
- 3. Carefully ladle hot liquid over grape mixture in each jar, 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.
- 4. 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
1/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.
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