Quick Pickled Grapes Recipes

PICKLED GRAPES

Pickled Grapes image

These fun and unique pickles are delicious! They're a stunning side to grilled meats and sandwiches or straight out if the jar. Store grapes in refrigerator for 1 week. Enjoy!

Provided by CJ

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT40m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound seedless red grapes
1 ½ cups apple cider vinegar
1 cup water
1 cup raw sugar
½ small red onion, cut into slivers
2 teaspoons yellow mustard seeds
1 teaspoon whole black peppercorns
1 cinnamon stick
1 bay leaf
1 star anise pod
1 whole allspice

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.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 28.4 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 11.4 mg, Sugar 26.7 g

ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE

Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 ounces arugula
4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below)
Dressing (see recipe below)
1 cup apple cider vinegar
1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

PICKLED GRAPES

Pickled Grapes image

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups distilled white vinegar
1 cup sugar
1/2 cup firmly packed light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cinnamon
10 whole cloves
1/4 cup crystallized ginger
2 medium jalapenos, diced
1 bunch green or red seedless grapes, plucked from stems

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.

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Prepare the grapes: pluck them from the stem and either cut off a small portion of the top for smaller grapes, or cut in half for large grapes. This cut is important for allowing the pickling liquid to infuse. Place the cut grapes into a clean 1 quart glass jar.
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