Sweet & Spicy Pickled Red Seedless Grapes Recipe

5 1 1
Sweet & Spicy Pickled Red Seedless Grapes Recipe
Sweet & Spicy Pickled Red Seedless Grapes Recipe photo by Taste of Home
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Sweet & Spicy Pickled Red Seedless Grapes Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.

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

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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Red Seedless Grapes in Canning & Preserving 2014 Bookazine 2014, p52

  • 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
  1. 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.
  2. 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.
  3. 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.
  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. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Red Seedless Grapes in Canning & Preserving 2014 Bookazine 2014, p52

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patty2222 User ID: 3169897 276161
Reviewed Oct. 23, 2017

"I made these yesterday and they smelled wonderful ..... how long to they need to set before eating?? .....So I left them set a couple weeks and we opened and tried them at a family party yesterday...these are really good!!!! Everyone enjoyed, although a bit hesitant at first .... whenever grapes are on sale I will be making a few jars. Thanks for sharing!!"

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