Pickled Grapes
photo by TigerJo
- Ready In:
- 10hrs 15mins
- Ingredients:
- 9
- Yields:
-
3 cups
- Serves:
- 6-8
ingredients
- 453.59 g seedless grapes (red or green, or a combination)
- 236.59 ml white vinegar
- 236.59 ml Splenda granular (sugar substitute)
- 7.39 ml mustard seeds
- 2.46 ml coriander seed
- 4.92 ml peppercorn
- 3 inch cinnamon sticks
- 2 allspice berries
- 1.23 ml kosher salt
directions
- Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife, trim away the stem end of the grape (or 'belly button'). Put the grapes into a medium bowl, and set aside (I like to use a 1qt glass Pyrex measuring cup).
- In a medium saucepan, combine remaining ingredients, except for the Splenda (but if you're using sugar, add it now). Bring mixture to a boil over medium heat. If using Splenda, remove from heat and add it now, stirring until dissolved. Pour mixture over the grapes; stir to combine. Cover, and set aside to cool at room temperature.
- Cover the bowl with plastic wrap (or pour grapes & brine into jars with tight fitting lids); chill at least 8hrs or overnight. Serve cold.
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RECIPE SUBMITTED BY
TigerJo
United States