Pickled Grapes With Jicama And Celery Seed

Serves: 6

Hal Herzog

1 January 1970

Based on User reviews:

60

Spice

52

Sweetness

55

Sourness

37

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Distilled White Vinegar

1.5 cups

Cider Vinegar

1 cup

White Grape Juice

1 cup

White Sugar

1 cup

Brown Sugar

1 tsp

Celery Seed (bruised with a rolling pin)

3 tsp

Ground Turmeric

2 tsps

Yellow Mustard Seed (slightly crushed with a rolling pin)

7

Whole Cloves

1 tsp

Salt

3

Green Jalapeno Peppers (red or)

4 cups

Green Seedless Grapes (mixed red and)

Directions:

1

In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat

2

Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars

3

Remove from the heat, add all the remaining ingredients, and mix well to combine

4

Cool to room temperature, then cover and refrigerate

5

These pickles will keep, covered and refrigerated, for 2 to 3 months