Skip to main content


Adam Ried`s Spicy Pickled Grapes
1 3/4 cup Distilled white vinegar
1/2 cup Sugar
3 tablespoon Light brown sugar packed
1 teaspoon Salt
2 tablespoon Coriander seeds, crushed
1 cinnamon stick
8 whole cloves
1 1-by-2 inch piece fresh ginger, peeled and cut into four peices, each one smashed with the broad side of a knife
1 to 2 fresh jalapeno chilies, sliced thin, with seeds kept intact
3 1/2 cups mixed red and green seedless grapes, rinsed
1/2 lemon, cut lengthwise into quarters, seeds removed, with each quarter cut crosswise into thin slices
+ Add to Shopping List
Adam Ried`s Spicy Pickled Grapes

Adam Ried`s Spicy Pickled Grapes

Adam Ried`s Spicy Pickled Grapes
  • Servings:Makes 1 quart
  • Prep Time:15 minutes
  • Cook Time:5 minutes
1. In a small nonreactive saucepan over medium heat, combine vinegar, sugars, salt, coriander, cinnamon, and cloves and bring to a boil over medium-high heat, stirring occasionally to help dissolve sugar. Reduce heat to medium-low and simmer to blend flavors, about 5 minutes. Remove from heat and cool until just warm.
2. Place ginger, chilies, and grapes in medium nonreactive bowl. Pour warm vinegar mixture over grape mixture and stir to distribute, pushing grapes down into liquid to submerge fully. Cool grapes to room temperature, about 1 hour. Add lemon, cover with plastic wrap, and refrigerate until grapes have absorbed the flavors of the pickling mixture, at least 4 hours. (Grapes will keep, covered and refrigerated, for about four weeks).
3. To package, divide grapes into four 1/2- pint glass jars and decorate each with a bow. Keep refrigerated until gift-giving time.
Source: Hannaford Fresh Magazine November - December 2007