Pickled Grapes with Jicama and Celery Seed
Pickled Grapes with Jicama and Celery Seed is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Foodnetwork
red jalapeno peppers
white distilled vinegar
white grape juice
yellow mustard seed
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.