Quick Pickled Grapes Recipes
PICKLED GRAPES
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
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
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.
- In a small pot add the remaining ingredients. Bring to a boil, and let boil for about 1 minute. Then turn off the heat and let cool for at least 15 minutes. Take the cinnamon stick and bay leaves and nestle them into grapes so they don't just float on top, then pour the pickling liquid into the glass jar. If needed add a little extra water or vinegar to fully cover the grapes. Let cool to room temperature before putting the lid on, then transfer to the refrigerator. Give them at least a day to pickle before eating (if you can!) and they should last a week.
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