Pickled Grapes with Jicama and Celery Seed

  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.

white vinegar, cider vinegar, white grape juice, white sugar, brown sugar, celery, ground turmeric, cloves, salt, fresh ginger, red, mixed red, jicama

Taken from www.foodnetwork.com/recipes/pickled-grapes-with-jicama-and-celery-seed-recipe.html (may not work)

Another recipe

Switch theme