Pickled Grapes With Prosciutto Recipes

PICKLED GRAPES

Steps:

• Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
• Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
• Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.

PICKLED GRAPES WITH CHEESE

Steps:

• With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint size canning jars. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Serve with the cheese and crackers or bread.

SWEET & SPICY PICKLED RED SEEDLESS GRAPES

Steps:

• 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.

PICKLED GRAPES WITH PROSCIUTTO RECIPE

Steps:

• 1. Make the pickling liquid; In a small nonreactive saucepan, whisk together the vinegar, sugar, cloves, mustard seeds, peppercorns and salt, and simmer over medium heat, stirring to dissolve the sugar and salt, 3-5 minutes. Remove from the heat and let stand for 5 minutes. 2. Pickle the grapes; cut off the "belly button" at the top of each grape (where it connects to the stem), taking as little of the actual grape as possible, make a few shallow incisions in each grape, and put the grapes in a small bowl. Pour the pickling liquid over the grapes and let sit overnight in the refrigerator. These grapes keep for a long time, so make a jar and have them around for when you need them. 3. Serve the grapes; rub the garlic over the prosecution and wrap each grape in about 2 layers of the prosecution and set seam side down on a serving platter. Secure the ham around each grape with a toothpick, if desired. When ready to serve, drizzle a little of the pickling liquid and a little olive oil over them. If desired, you can brown the grapes in a saute pan in a thin layer of hot canola oil, turning them so the prosciutto crisps. Serve warm

PICKLED GRAPES

Steps:

• Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife, trim away the stem end of the grape (or 'belly button'). Put the grapes into a medium bowl, and set aside (I like to use a 1qt glass Pyrex measuring cup).
• In a medium saucepan, combine remaining ingredients, except for the Splenda (but if you're using sugar, add it now). Bring mixture to a boil over medium heat. If using Splenda, remove from heat and add it now, stirring until dissolved. Pour mixture over the grapes; stir to combine. Cover, and set aside to cool at room temperature.
• Cover the bowl with plastic wrap (or pour grapes & brine into jars with tight fitting lids); chill at least 8hrs or overnight. Serve cold.