Pickled Grapes with Jicama and Celery Seed Recipe

Name: Pickled Grapes with Jicama and Celery Seed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup distilled white vinegar; 1 1/2 cups cider vinegar; 1/2 cup white grape juice; 1 cup white sugar; 1/2 cup brown sugar; 1 teaspoon celery seed, bruised with a rolling pin; 3/4 teaspoon ground turmeric; 2 teaspoons yellow mustard seed, slightly crushed with a rolling pin; 7 whole cloves; 1 teaspoon salt; Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime; 3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced; 4 cups mixed red and green seedless grapes; 1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups)

Servings: persons

1 cup distilled white vinegar
1 1/2 cups cider vinegar
1/2 cup white grape juice
1 cup white sugar
1/2 cup brown sugar
1 teaspoon celery seed, bruised with a rolling pin
3/4 teaspoon ground turmeric
2 teaspoons yellow mustard seed, slightly crushed with a rolling pin
7 whole cloves
1 teaspoon salt
Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime
3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced
4 cups mixed red and green seedless grapes
1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups)

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.

465

kcal

Calories

113

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup distilled white vinegar, 1 1/2 cups cider vinegar, 1/2 cup white grape juice, 1 cup white sugar, and more.

Yes, Pickled Grapes with Jicama and Celery Seed falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Grapes with Jicama and Celery Seed

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