Time P1DT40m Yield 10 Number Of Ingredients 11 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.
Yield Makes 32 pieces Number Of Ingredients 11 Steps:
Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately. Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes. Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles. Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve. Do ahead Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.
Time 1h35m Yield 4 servings Number Of Ingredients 9 Steps:
Mix the vinegar, sugars, coriander, cinnamon and cloves together in a saucepan. Boil over medium heat for 2 to 3 minutes. Remove the saucepan from the heat and stir in the ginger and jalapenos. Add the grapes and allow to sit at least 1 hour or preferably, overnight. Use the grapes in your next chicken or fruit salad.
Time 10h15m Yield 3 cups, 6-8 serving(s) Number Of Ingredients 9 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.
Time P2DT15m Yield 8 serving(s) Number Of Ingredients 7 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.
Time 15m Yield 3 half-pints Number Of Ingredients 5 Steps:
Wash grapes and divide them among three very clean half-pint canning jars. Bring sugar, vinegar, cinnamon and onion to a boil, stirring well to distribute the sugar; simmer mixture for five minutes. Pour the syrup over the grapes, putting one cinnamon stick in each jar. Stir and let stand overnight. Next day the grapes will be ready to serve. Refrigerate. Plan to use this pickle soon or at least before the year is out. Serve the relish with meat, fish, poultry or game.
More about “pickled grapes recipes”
Time 20m Yield 8 cups. Number Of Ingredients 13 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.
