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Sweet & Spicy Pickled Red Seedless Grapes

Mary Parker by Mary Parker
15.12.2021
in Health & Wellness

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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,

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

image/svg+xml Text Ingredients View Recipe,

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 until liquid is reduced to 3 cups, 15-18 minutes.
  • 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.
  • ,

    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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