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Recipe: Pickled Grapes (using Muscatel or black grapes)

Preserving - Pickles, Relishes
PICKLED GRAPES

"Serve with a platter of cold meats or cheese."

2 pounds grapes (unblemished Muscatel grapes or large, firm black grapes)
1 cup white wine vinegar
2/3 cup (5 ounces) white granulated sugar
1 teaspoon mustard seeds
1 cinnamon stick
1 teaspoon black peppercorns
1 bay leaf

Cut the grapes from the main stem, leaving a small twig on each grape. Wash the grapes will in salted water. Drain them in a colander, then pack them into a sterilized jar.

In a saucepan over medium heat, boil the vinegar and sugar until the sugar dissolves.

Add the mustard seeds, cinnamon stick, black peppercorns, and bay leaf and return the mixture to a boil. Boil for 2 minutes, then pour the hot vinegar over hot grapes; cool.

When cool, cover and seal the jar. Store the grapes in the refrigerator. Leave for 4 weeks before using.

Makes 1 (4 cup) jar
Source: Art of Preserving by Jan Berry
MsgID: 208817
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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