Pickled Grapes With Jicama And Celery Seed Recipes

PICKLED GRAPES WITH JICAMA AND CELERY SEED

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.

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.

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

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.

SWEET PICKLED GRAPES

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.