No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (109g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup white wine vinegar
Calories 156
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 162mg		4%
Total Carbohydrate 40.0g		13%
	Dietary Fiber 0.9g	3%
	Sugars 37.5g
Protein 0.8g		1%
detailed view... how is this calculated?

Pickled Grapes (Quick Pickling, Not for Canning)

Recipe #396938 | ½ day | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Oct 28, 2009

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.

SERVES 8 -10 , 4 cups (change servings and units)

Ingredients

4 cups stemmed red seedless grapes
1 cup sugar
1 cup white wine vinegar
2 tablespoons finely minced red onions
2 teaspoons yellow whole mustard seeds
9 inches cinnamon sticks, broken into large pieces

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.