Pickled Grapes Recipe
Choose unblemished muscatel grapes or large, firm black grapes. Serve with a platter of cold meats or cheese. Makes 1 jar of 4 cups
2 pounds grapes
1 cup white wine vinegar
2/3 cup white granulated sugar
1 teaspoon mustard seeds
1 cinnamon stick
1 teaspoon black peppercorns
1 bay leaf
Cut the grapes from the main stem, leaving a small twig on each grape.
Wash the grapes well in salted water. Drain them in a colander, then pack them into a sterilized jar.
In a saucepan over medium heat, boil the vinegar and sugar until the sugar dissolves. Add the mustard seeds, cinnamon stick, black peppercorns, and bay leaf and return the mixture to a boil for 2 minutes, then pour the hot vinegar over hot grapes. Cover and seal the jar.
Store the grapes in a cool, dark place. Leave for 4 weeks before using.