Best 2 Pickled Seedless Grapes Recipes

Pickled seedless grapes are a delightful treat that can be enjoyed as a snack, appetizer, or side dish. They are easy to make and can be stored for several months. The pickling process infuses the grapes with a sweet and tangy flavor, and the addition of spices and herbs creates a complex and flavorful dish. With a variety of recipes to choose from, you can find the perfect pickled seedless grape recipe to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED SEEDLESS GRAPES

Pickled Seedless Grapes image

Provided by Florence Fabricant

Categories condiments

Time 15m

Yield 3 half-pints

Number Of Ingredients 5

Ingredients

3 cups stemmed seedless grapes (see note)
1 1/2 cups granulated sugar
1 cup white wine vinegar or white vinegar
3 3-inch sticks cinnamon
1 tablespoon minced onion

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.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 0 grams, Carbohydrate 130 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 123 grams

SWEET & SPICY PICKLED RED SEEDLESS GRAPES

Sweet & Spicy Pickled Red Seedless Grapes image

Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 45m

Yield 4 pints.

Number Of Ingredients 12

Ingredients

5 cups seedless red grapes
4 jalapeno peppers, seeded and sliced
2 tablespoons minced fresh gingerroot
2 cinnamon sticks (3 inches), halved
4 whole star anise
2 teaspoons coriander seeds
2 teaspoons mustard seed
2 cups packed brown sugar
2 cups white wine vinegar
1 cup water
1 cup dry red wine
1-1/2 teaspoons canning salt

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.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Choose seedless grapes that are firm and ripe, with no blemishes.
Use a variety of colors of grapes to make your pickled grapes more visually appealing.
If you don't have white wine vinegar, you can substitute apple cider vinegar or rice vinegar.
You can add other spices to the pickling liquid, such as cloves, cinnamon, or star anise.
Be sure to sterilize your jars and lids before using them to pickle your grapes.
Allow the pickled grapes to cool completely before serving.

Conclusion:

Pickled seedless grapes are a delicious and versatile side dish or snack. They are easy to make and can be stored in the refrigerator for up to 2 months. Enjoy pickled seedless grapes on their own, or use them as a topping for salads, sandwiches, or charcuterie boards.