Sweet Spicy Pickled Red Seedless Grapes Recipes

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SPICY PICKLED GRAPES



Spicy Pickled Grapes image

I love sweet and spicy flavors, so I created these pickled grapes. They are excellent as an appetizer, a sneaky addition to salads or a topper in your favorite Bloody Mary. —Carla Hinkle, Memphis, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 cups.

Number Of Ingredients 13

1/2 cup sugar
1/2 cup white vinegar
1/2 cup cider vinegar
1 banana pepper, sliced
2 jalapeno peppers, sliced
1 red chili pepper, sliced
4 cinnamon sticks (3 inches)
2 inches fresh gingerroot, peeled and thinly sliced
1 tablespoon coriander seeds
1 teaspoon whole allspice
4 drops hot pepper sauce
1-1/2 pounds green grapes, halved
1-1/2 pounds seedless red grapes, halved

Steps:

  • In a large saucepan, bring the first 11 ingredients to a boil. Reduce heat; simmer until sugar is dissolved, 3-5 minutes. Remove from heat and cool slightly. Place grapes in a large bowl; add pickling liquid. Refrigerate, covered, at least 12 hours before serving.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET & SPICY PICKLED RED SEEDLESS GRAPES



Sweet & Spicy Pickled Red Seedless Grapes image

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

Provided by Taste of Home

Time 45m

Yield 4 pints.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET & SPICY PICKLED RED SEEDLESS GRAPES



Sweet & Spicy Pickled Red Seedless Grapes image

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

Provided by Taste of Home

Time 45m

Yield 4 pints.

Number Of Ingredients 12

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

Steps:

  • 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., 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 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., 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 : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET PICKLED GRAPES



Sweet Pickled Grapes image

Wow! What can I say? Some of us love them, and others aren't so sure! Personally, I love them - in fact, I find them very hard to resist. They make a refreshingly different accompaniment to cheese or cold meat. By the way, I have used fructose in place of the sugar, with no noticeable difference in the end result. And most recently, I used a vanilla pod instead of the cinnamon stick, squeezing the seeds into the liquid before adding it to the grapes. The original recipe came from David Scott's "Middle Eastern Vegetarian Cookery", but I have doubled the quantity of spices because I like it that way - please half the cinnamon and cloves if you think you would prefer a milder version. Posted in the hope of joining the North African and Middle Eastern Zaar Tag game :-)

Provided by Syrinx

Categories     Berries

Time P2DT15m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb seedless grapes (450g)
4 fluid ounces wine vinegar (100ml)
4 fluid ounces water (100 ml)
1 large oranges, juice of (100ml) or 4 fluid ounces fresh orange juice (100ml)
1 cinnamon stick
4 cloves
1 tablespoon sugar (or fructose, if preferred)

Steps:

  • Put the wine vinegar, water, orange juice, cinnamon, cloves and sugar into a sauce pan, bring to the boil then set aside to cool.
  • Wash the grapes, take them off their stalks and make sure you remove any remaining bits of stalk from the grapes.
  • When the vinegar mixture is cool, remove the cinnamon stick.
  • Take a clean jar (a pickling jar is ideal) and pack in the grapes.
  • Pour the vinegar mixture into the jar to cover the grapes, then seal the jar tightly.
  • Leave the jar in a cool dark place for 2 days before eating - I keep mine in the fridge, because I am not sure how well they keep if not chilled. Eat within 2 weeks of making.

Nutrition Facts : Calories 50.1, Fat 0.1, Sodium 1.5, Carbohydrate 13, Fiber 0.5, Sugar 11.3, Protein 0.5

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