Pickled Grapes (Quick Pickling, Not for Canning)

“This Recipe placed here for safe keeping. . .from Sauce Magazine, October 2009. Sounds great! They suggest serving them on a relish tray along side a meat/cheese platter. Cooking time is actually resting time.”
READY IN:
8hrs 20mins
SERVES:
8-10
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the grapes, then score the skin at the stem end. Place grapes in a nonreactive mixing bowl.
  2. In a 2 quart saucepan, combine the sugar, vinegar, onion and mustard seeds and bring to a boil. Add the cinnamon sticks, reduce heat, and simmer over medium heat for 5-7 minutes.
  3. Pour the hot syrup over the grapes and allow to cool to room temperature.
  4. Remove the cinnamon sticks and distribute them in four containers or jars with lids. Ladle the grapes into the containers, making sure to cover them with the liquid.
  5. Place in the refrigerator and allow the flavors to blend for at least 8 hours.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: