Pickled Grapes

• 1 pound red grapes, preferably seedless
• 1 cup white wine vinegar
• 1 cup granulated sugar
• 1 1/2 teaspoon brown mustard seeds
• 1 teaspoon whole black peppercorns
• 1 (2 1/2-inch) cinnamon stick
• 1/4 teaspoon salt

1. Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
2. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes. Stir to combine. Set aside to cool at room temperature.
3. Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.

red grapes, white wine vinegar, sugar, brown mustard seeds, whole black peppercorns, cinnamon stick, salt

Taken from www.epicurious.com/recipes/member/views/pickled-grapes-50144688 (may not work)