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Ingredientes
- 3 c. Sugar
- 2 c. Champagne vinegar
- 8 stk cinnamon, 2 1/2-3-inch each
- 8 c. Red flame grapes, washed & stemmed
- 8 x Canning jars, very clean 1/2-pint
Direcciones
- In a saucepan bring sugar, vinegar and cinnamon to a boil, stirring well.
- Simmer the mix 5 min. Take the mix off the heat and allow it to cold slightly. Place the grapes in the jars. Place one cinnamon stick in each of the jars. Pour the syrup over the grapes in the jars. Close the lid and let stand over night. Store the grapes in the refrigerator for up to 3 weeks.
- Variation: Use seedless green grapes in place of the red flame variety.
- Wrap jars in brown paper bags or possibly with a cloth to minimize discoloration.
- Makes 8 1/2 pint jars.
- meals with a unique roasted beet and asparagus salad. She also showed us how to prepare pickled red flame grapes which can be used in a salad or possibly given as great gifts!
