Taste of Home
Sweet & Spicy Pickled Red Seedless Grapes
TOTAL TIME: Prep: 35 min. Process: 10 min.
YIELD: 4 pints.
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
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5 cups seedless red grapes
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4 jalapeno peppers, seeded and sliced
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2 tablespoons minced fresh gingerroot
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2 cinnamon sticks (3 inches), halved
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4 whole star anise
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2 teaspoons coriander seeds
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2 teaspoons mustard seed
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2 cups packed brown sugar
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2 cups white wine vinegar
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1 cup water
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1 cup dry red wine
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1-1/2 teaspoons canning salt
Directions
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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.
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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.
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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.
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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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