Spicy Pickled Grapes
Tearl Dunlap
20 minutes
American
Side Dish
I found this Spicy Pickled Grapes recipe handwritten on a piece of paper tucked inside an old cookbook. Couldn't even read all of my own handwriting. Figured out enough to make it work, and now I make these on repeat.
Three pounds of seedless grapes go into a brine of apple cider vinegar, white vinegar, cinnamon, fresh jalapeño, yellow pickled peppers, ginger root, allspice, and hot sauce. Bring it to a boil, simmer until the sugar dissolves, pour it over the grapes, cover, and let it sit in the fridge at least 12 hours. Overnight is better. Trust me on that.
I throw these in my Chicken Salad recipe, but they also just live in my fridge for movie night. Sweet, spicy, tangy, and a little addictive. Jalapeño Lime Carne Sutra makes a natural move here if you want to kick it up another notch.
Ingredients
3 lbs seedless grapes, washed
½ cup apple cider vinegar
½ cup white distilled vinegar
½ cup granulated sugar
4 cinnamon sticks
3 pickled yellow peppers, sliced
1 jalapeno, seeded and sliced
1 inch piece fresh ginger, sliced
1 tsp ground allspice
hot sauce to taste, such as tabasco or 2 tsp Jalapeno Lime Carne Sutra seasoning
Directions
To a large saucepan, add the apple cider vinegar, white vinegar, sugar, cinnamon, pickled peppers, jalapeno, ginger, allspice, and hot sauce or seasoning, if using.
Heat over medium-high heat until mixture boils. Reduce heat and simmer, stirring occasionally, until sugar dissolves.
Add grapes to large-mouthed canning jars or a large bowl with a lid. Pour liquid over.
Cover and allow to come to room temperature. Chill 12 hours or overnight, for best results.
