Pickled Grapes
From seriouseats.com
1 pound red grapes
1 cup apple cider vinegar
¼ cup water
1 cup white sugar
1 stick cinnamon stick
½ vanilla bean
¼ teaspoon cloves
¼ teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds
Set aside a 1 quart jar with a lid
- Wash the grapes and remove them from the stem
- Slice stem end off of the grapes and set aside
- In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil
- Place spices into the bottom of the quart jar. Add the trimmed grapes on top of the spices
- Pour the hot vinegar into jar over the grapes, and let them sit until cooled to room temperature
- Place a lid on the jar and refrigerate
- Let the pickled grapes rest in the refrigerator for at least 24 hours before serving
Will last at least one week in the refrigerator
NOTES:
Other flavors you can add include:
- 2 or 3 bay leaves
- 1” fresh ginger, peeled and sliced
- 1 teaspoon coriander seeds