Pickled Grapes
Vegetarian Times Issue: September 1, 2009 p.59
Sweet and spicy, these preserves are as versatile as relish or olives. Serve them with nuts, spread on sandwiches, or add one or two grapes to a dry martini. Even though the grapes are ready to eat after 8 hours, they will continue to get more flavorful after a few days. Store up to 1 month in the fridge.
Directions
Heat all ingredients except grapes 3 to 5 minutes in small saucepan over medium heat, stirring until sugar is dissolved. Place grapes in glass jar, and pour vinegar mixture over grapes. Refrigerate overnight before serving.
ingredient list
Makes 2 cups
- 1 cup white balsamic vinegar
- 2/3 cup sugar
- 2 thyme sprigs
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. whole allspice berries
- 1/2 tsp. whole coriander seeds
- 1/2 tsp. whole mustard seeds
- 1/2 tsp. whole black peppercorns
- 2 cups red seedless grapes
Nutritional Information
Per :
| Calories |
87 |
| Protein |
1g |
| Total Fat |
1g |
| Saturated Fat |
1g |
| Carbs |
23g |
| Choelsterol |
0mg |
| Sodium |
197mg |
| Fiber |
1g |
| Sugar |
21g |
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