Sweet and Spicy Pickled Red Seedless Grapes

Bright, tangy, sweet and spicy pickled grapes that add a fresh twist to snacks, salads, and cheese boards.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 jars

Course: Condiment, Snack

Cuisine: American, Preserves

Calories: 50

For the Pickling

5 cups seedless red grapes Fresh, ripe grapes
4 units jalapeno peppers, seeded and sliced Adjust spice levels as per preference
2 tablespoons minced fresh gingerroot Fresh ginger for a spicy flavor
2 units cinnamon sticks (3 inches), halved Adds warmth to the flavor
4 units whole star anise Provides a sweet licorice note
2 teaspoons coriander seeds For a citrusy flavor
2 teaspoons mustard seed Adds a mild pungency
2 cups packed brown sugar Can be reduced for a healthier version
2 cups white wine vinegar For the pickling liquid
1 cup water To dilute the brine
1 cup dry red wine Optional for extra depth of flavor
1.5 teaspoons canning salt Special salt for canning

Canning Preparation

Pack grapes into 4 hot 1-pint jars to within 1-1/2 inches of the tops.
Divide jalapenos, ginger, cinnamon, star anise, coriander seeds, and mustard seed among jars.
In a large saucepan, combine brown sugar, vinegar, water, wine, and canning salt.
Bring to a boil; cook until liquid is reduced to 3 cups, about 15-18 minutes.
Carefully ladle hot liquid over grape mixture in each jar, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if necessary by adding more hot liquid.
Wipe rims of the jars; center lids on jars and screw on bands until fingertip tight.
Place jars in a canner, ensuring that they are completely covered with water.
Bring water to a boil and process jars for 10 minutes.
Remove jars from canner and allow to cool.

Store canned jars in a cool, dark pantry for up to one year. Once opened, refrigerate and use within 4-6 weeks.