I love sweet and spicy flavors, so I created these pickled grapes. They are excellent as an appetizer, a sneaky addition to salads or a topper in your favorite Bloody Mary. —Carla Hinkle, Memphis, Tennessee
Spicy Pickled Grapes Recipe photo by Taste of Home
2 inches fresh gingerroot, peeled and thinly sliced
1 tablespoon coriander seeds
1 teaspoon whole allspice
4 drops hot pepper sauce
1-1/2 pounds green grapes, halved
1-1/2 pounds seedless red grapes, halved
In a large saucepan, bring the first 11 ingredients to a boil. Reduce heat; simmer until sugar is dissolved, 3-5 minutes. Remove from heat and cool slightly. Place grapes in a large bowl; add pickling liquid. Refrigerate, covered, at least 12 hours before serving.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.