Pickled Grapes with Jicama and Celery Seed
- 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)
- 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.
- Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars.
- Remove from the heat, add all the remaining ingredients, and mix well to combine.
- Cool to room temperature, then cover and refrigerate.
- 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)