+
0 (0)

Categories: Sauces and condiments, Vegetarian

Pickled grapes

Pickled grapes
Los Angeles Times

Where have all the pickles gone? It wasn't so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent pearl onions, as well as less glamorous ... Read more

Total time: 20 minutes plus refrigeration time | Makes 3 cups
Note: Adapted from Catherine Plagemann's "Fine Preserving.".
  • 3 cups stemmed red seedless grapes (about 3/4 pound)
  • 1 1/2 cups sugar
  • 1 cup white wine vinegar
  • 3 (3-inch) sticks cinnamon
  • 1 tablespoon minced onion

Step 1Wash the grapes and divide them into three pint-sized canning jars.

Step 2In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.

Each 1/4-cup serving:
55 calories; 0 protein; 14 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Twenty6 purple pickled cauliflower
Dish's Green Goddess dressing
Rouille
Yemenite Charoset