Pickled Seedless Grapes 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.

COUNTRY PâTé TOASTS WITH PICKLED GRAPES

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.

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

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.

PICKLED SEEDLESS GRAPES

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.

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.