PICKLED GRAPES
6 half-pint jars
Use your favorite table grape in this recipe. We recommend grapes with a good balance of sweetness and acidity. The resulting pickles are wonderful as part of a cheese plate. Please read about pickling and How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot half-pint jars.
Place in each jar:
- ¼ teaspoon coriander seeds (1 ½ teaspoons total), preferably toasted in a dry pan
- ¼ teaspoon red pepper flakes (1 ½ teaspoons total)
- 1 whole clove (6 total)
- One ¼-inch slice ginger (6 slices total)
- 1 garlic clove, peeled and crushed (6 total)
Pack into the jars:
- 4 cups grapes (about 1 ½ pounds)
Combine in a medium saucepan and bring to a boil, stirring to dissolve the sugar:
- 2 cups distilled white or cider vinegar
- 1 cup sugar
- 1 tablespoon pickling salt
Divide among the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.