Time 45m Yield 4 pints. Number Of Ingredients 12 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.
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.
Time 8h15m Yield about 6 cups Number Of Ingredients 14 Steps:
In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars. Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months.
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 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.
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.
