Pickled Red Grapes
These pickled red grapes combine coriander, cardamom and fresh ginger with rice and apple cider vinegars for a bright, fragrant preserve. Serve them with cheese or pâté, add them to salads, or use them as a cocktail garnish.
Ingredients
- 1 pound red seedless grapes
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- ¼ cup water
- ⅔ cup sugar
- 1 teaspoon coriander seeds, lightly crushed
- 4 green cardamom pods, lightly cracked
- 4–6 fresh ginger, thinly sliced
- 8 black peppercorns
- 1 small cinnamon stick
- ¼ teaspoon kosher salt
Instructions
- Remove the grapes from the stems, place in a colander and rinse well.
- Depending on their size, either slice the stem end off small grapes or cut larger grapes in half crosswise.
- Combine the rice vinegar, apple cider vinegar, water and sugar in a saucepan and bring to a boil.
- Place the coriander seeds, cardamom pods, ginger slices, peppercorns, cinnamon stick and kosher salt in the bottom of a 1-quart Mason jar. Add the grapes.
- Pour the boiling vinegar mixture over the grapes and let cool to room temperature. Cover and refrigerate overnight before serving.
Nutrition
Calories: 938kcal | Carbohydrates: 231g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 610mg | Potassium: 1216mg | Fiber: 10g | Sugar: 204g | Vitamin A: 314IU | Vitamin C: 18mg | Calcium: 153mg | Iron: 4mg