Pickled Grapes

Name: Pickled Grapes
Ingredients: 3 cups red seedless grapes; 1 14 cups white wine vinegar; 1 14 cups granulated sugar; 1 12 teaspoons mustard seeds; 1 teaspoon black peppercorns; 18 teaspoon fennel seed; 2 cinnamon sticks, each 3-inch long; 2 pieces lemon zest, each at least 3-inch x 1-inch; 2 pieces orange zest, each at least 3-inch x 1-inch

9 ingredients

11 steps

Ingredients

3 cups red seedless grapes
1 14 cups white wine vinegar
1 14 cups granulated sugar
1 12 teaspoons mustard seeds
1 teaspoon black peppercorns
18 teaspoon fennel seed
2 cinnamon sticks, each 3-inch long
2 pieces lemon zest, each at least 3-inch x 1-inch
2 pieces orange zest, each at least 3-inch x 1-inch

Directions

1

Remove grapes from stems, rinse and set aside to air dry.
2

Combine vinegar, sugar, mustard seeds, peppercorns and fennel seeds in a small pot.
3

Add cinnamon sticks, lemon zest and orange zest.
4

Bring to a simmer.
5

Stir until sugar has completely dissolved.
6

Allow to cool to room temperature.
7

Place 1 cinnamon stick, 1 strip of lemon zest and 1 strip of orange zest into each of 2 pint jars.
8

Divide grapes evenly between jars.
9

Divide brine evenly between jars.
10

Cover tightly and refrigerate at least overnight before serving.
11

Will keep up to 1 month in refrigerator.