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Sweet and Spicy Pickled Red Seedless Grapes

A Balsamic Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

10 minutes


4 people


  • 5 cups of seedless red grapes
  • 4 jalapeno peppers, seeded and sliced
  • 2 tbsp minced fresh ginger root
  • 2 cinnamon sticks 3 inches long, halved
  • 4 whole star anise
  • 2 tsp coriander seeds
  • 2 tsp mustard seed
  • 2 cups packed  brown sugar
  • 2 cups of champagne vinegar
  • 1 cup of water
  • 1 cup of pinot noir vinegar
  • 1 1/2 tsp canning salt


  1. Pack grapes into four hot 1-pint jars to within 1-1/2 inches of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seeds among jars.
  2. In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups (15-18 min)
  3. Carefully ladle hot liquid over grape mixture, leaving ½ in. of headspace. Remove air bubbles and adjust headspace if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes, Remove jars and cool.
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