When choosing something to pickle, grapes might not be the first food that comes to mind. But pickled grapes are a unique and flavorful addition to antipasto trays and cheese boards, and can add a delicious crunch to chicken salads. Here’s how to make them.
Spoiler alert: Grapes aren’t the only fruit that you’ll love once pickled. Here’s how to make pickled peaches.
Pickled Grape Recipe
Liven up your appetizers or snacks with this sweet and spicy recipe, which fuses traditional flavors like mustard seed and coriander with warming cinnamon and anise. This recipe comes to us from Cheryl Perry of Hertford, North Carolina. Feel free to experiment with the aromatics and add-ins to make this recipe your own.
Ingredients
- 5 cups seedless red grapes
- 4 jalapeno peppers, seeded and sliced
- 2 Tablespoons minced fresh ginger
- 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
Tools You’ll Need
- Water bath canner
- Four 1-pint jars with lids and rings
Directions
Step 1: Get Your Jars Ready
Heat your jars by placing them into simmering water for about 10 minutes, which will help prevent the jars from breaking when filled with the hot liquid later and ensure they are completely clean. If you’re new to pickling, check out some canning tips and tricks.
Step 2: Prepare Grape Mixture
Clean your grapes and remove any stems. Fill the hot jars with grapes, leaving 1-1/2 inch of space at the top. Pack tightly, but make sure not to crush any. (Got extras? Put them to good use). Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seeds equally among the jars.
Editor’s Tip: For the best result, make sure all the grapes you’re using are firm and unblemished.
Step 3: Create the Liquid
Combine brown sugar, vinegar, water, wine and canning salt in a large saucepan. Bring to a boil. Cook for about 15-18 minutes, until the liquid is reduced to 3 cups.
Step 4: Prepare for Pickling
Carefully fill the jars with the hot liquid, leaving about 1/2-inches of headspace. Remove air bubbles by stirring a nonmetallic spatula or utensil. Add more hot liquid if necessary to reach 1/2-inches of headspace. Clean the rims. Center the lids on the jars, and screw on bands until “fingertip tight,” or just when you start to feel resistance.
Editor’s Tip: Make sure not to screw the lids on too tightly, so oxygen can release if necessary.
Step 5: Can the Grapes
Place jars into the canner. Ensure they are completely submerged in the water. Bring to a boil. After 10 minutes, carefully remove from the canner and let the jars cool to room temperature. The grapes are ready to eat, but they will be even more flavorful if stored in the fridge overnight. Craving some more crunch? Go back to basics with our classic dill pickle recipe.
Editor’s Tip: Don’t have a canner? No problem. You can also let the covered grapes cool to room temperature, screw on the lids and refrigerate for at least 24 hours. However, this does shorten the shelf life to several weeks.
How to Store Pickled Grapes
It’s hard to choose which is the best part of pickled grapes: how great they taste, or how long they last. They can remain in the refrigerator up to 5 or 6 months.
Loved this? Get more tested-and-perfected pickling recipes from our archives.
Easy Refrigerator Pickles
These refrigerator pickles are a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Sweet 'n' Tangy Freezer Pickles
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Pickled Rainbow Chard
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Homemade Pickling Spice
I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
Pickled Brussels Sprouts
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Best Ever Sweet Pickles
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Pickled Peaches
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic Southern treat. Serve with ice cream, pound cake, roasted meat and veggies or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Grandma's Dill Pickles
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Pickled Sweet Peppers
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled Beets
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Microwave Pickles
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida
So-Sweet Squash Pickles
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Pickled Bell Peppers
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta
Fire-and-Ice Pickles
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Tangy Pickled Mushrooms
Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Christmas Pickles
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Sweet and Sour Zucchini Pickles
To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Spicy Pickled Garlic
Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
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 an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North CarolinaThe post How to Make Pickled Grapes appeared first on Taste of Home.
source https://www.tasteofhome.com/article/pickled-grapes/
0 Response to "How to Make Pickled Grapes"
Post a Comment