Pickled Grapes
This is John Currence's recipe. I made them this afternoon. Let's hope they are as delicious as the ones he made at the festival. The house smelled amazing and this was such an easy recipe!
Pickled Grapes
Ingredients:
6 cups mixed red and green seedless grapes
¾ cup granulated sugar
¼ cup light brown sugar
2 ½ cups apple cider vinegar
¾ cup white wine
2 tablespoons coriander seeds, crushed
2 tablespoons mustard seeds, toasted
1 tablespoon ground cinnamon
7 whole cloves
1 teaspoon salt
2 tablespoons peeled and thinly sliced fresh ginger
2 jalapeño peppers, finely diced, seeds included
Directions:
Remove the stems from the grapes and barely slice off the top of each grape with a sharp paring knife.
Combine the granulated and brown sugars, vinegar, wine, coriander and mustard seeds, cinnamon, cloves, slat, ginger, and jalapeños in a large nonreactive saucepan and bring to a boil over medium heat. Decrease the heat to maintain a simmer for 5 minutes and then remove from heat.
Place the grapes in pint- or quart-sized jars, and pour the liquid over them to cover the grapes completely. The jars should be filled to just below the necks of the jars. Let cool to room temperature ad screw on the lids. Refrigerate. These will keep, refrigerated, for 5 to 6 months.
From Pickles, Pigs and Whiskey: Recipes from My Three Favorite Food Groups (and then some) by John Currence.
Pickled Grapes
Ingredients:
6 cups mixed red and green seedless grapes
¾ cup granulated sugar
¼ cup light brown sugar
2 ½ cups apple cider vinegar
¾ cup white wine
2 tablespoons coriander seeds, crushed
2 tablespoons mustard seeds, toasted
1 tablespoon ground cinnamon
7 whole cloves
1 teaspoon salt
2 tablespoons peeled and thinly sliced fresh ginger
2 jalapeño peppers, finely diced, seeds included
Directions:
Remove the stems from the grapes and barely slice off the top of each grape with a sharp paring knife.
Combine the granulated and brown sugars, vinegar, wine, coriander and mustard seeds, cinnamon, cloves, slat, ginger, and jalapeños in a large nonreactive saucepan and bring to a boil over medium heat. Decrease the heat to maintain a simmer for 5 minutes and then remove from heat.
Place the grapes in pint- or quart-sized jars, and pour the liquid over them to cover the grapes completely. The jars should be filled to just below the necks of the jars. Let cool to room temperature ad screw on the lids. Refrigerate. These will keep, refrigerated, for 5 to 6 months.
From Pickles, Pigs and Whiskey: Recipes from My Three Favorite Food Groups (and then some) by John Currence.
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