Pickled Grapes

• 3 cups red seedless grapes
• 1 14 cups white wine vinegar
• 1 14 cups granulated sugar
• 1 12 teaspoons mustard seeds
• 1 teaspoon black peppercorns
• 18 teaspoon fennel seed
• 2 cinnamon sticks, each 3-inch long
• 2 pieces lemon zest, each at least 3-inch x 1-inch
• 2 pieces orange zest, each at least 3-inch x 1-inch

1. Remove grapes from stems, rinse and set aside to air dry.
2. Combine vinegar, sugar, mustard seeds, peppercorns and fennel seeds in a small pot.
3. Add cinnamon sticks, lemon zest and orange zest.
4. Bring to a simmer.
5. Stir until sugar has completely dissolved.
6. Allow to cool to room temperature.
7. Place 1 cinnamon stick, 1 strip of lemon zest and 1 strip of orange zest into each of 2 pint jars.
8. Divide grapes evenly between jars.
9. Divide brine evenly between jars.
10. Cover tightly and refrigerate at least overnight before serving.
11. Will keep up to 1 month in refrigerator.

red seedless grapes, white wine vinegar, sugar, mustard seeds, black peppercorns, fennel, cinnamon sticks, lemon zest, orange zest

Taken from www.food.com/recipe/pickled-grapes-452186 (may not work)