Spiced Pickled Grapes
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
1 1/2 quarts
-
Course
Appetizer, Condiments, Snacks, Others
-
Cuisine
American, Universal, Vegetarian, Vegan, gluten-free
Spiced Pickled Grapes
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 1/2 pounds seedless red grapes washed
- 2 1/2 cups red wine vinegar
- 2 cups sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon yellow mustard seed
- 1 1/2 teaspoons sea salt
- 1 teaspoon coriander seed
- 1-2 teaspoons red pepper flakes depending on how spicy you like it
- 15 whole cloves
- 6 bay leaves
- 4 sticks cinnamon
Add to Shopping List
Instructions
- Wash and stem the grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it. Place grapes into two clean jars (leave a little room for the brine).
- Meanwhile, heat the vinegar and all the remaining ingredients over medium heat for about 10 minutes. Stir occasionally to make sure the sugar has fully dissolved.
- Pour the hot liquid, and all of the spices, into the grape-filled jars (I used a funnel but you could also pour the liquid into a spouted measuring jug first, then fill the jars). When the liquid has cooled a bit, use your fingers to push the cinnamon sticks and bay leaves down into the jar with the grapes.
- Set aside, uncovered, while the pickling liquid cools to room temperature (about an hour). Screw on lids, turn jars upside-down a few times to distribute the spices, and place in the fridge overnight to cure.
- The grapes will take on more and more flavor as they continue to steep. I found 2 days was perfect but it’s really a matter of preference.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
