Chai-Spiced Pickled Grapes

1. 1

   Cut the stem end off of the grapes and put them in a clean pint jar. Set jar aside.

2. 2

   To make the brine, in a small sauce pan over medium heat combine the vinegar, sugar, cinnamon stick, cardamom pods, star anise, cloves, ginger, and peppercorns. Stir until the sugar is completely melted. Then lower the heat to medium-low and simmer for 2-3 minutes until you start to smell the chai spices.

3. 3

   Pour the brine over the grapes. Put a lid on the pint jar and stick it in the refrigerator for 24 hours. These will keep for a couple of weeks in the refrigerator.

4. 4

   Serving suggestions: I like to snack on mine straight out of the jar, but I could see other ways to use them as well. Try chopping some up and eating them over yogurt for breakfast. You could even sprinkle a little cinnamon granola on the yogurt as well. Or serve them as part of a cheese plate. Maybe make a flat-bread with some gruyere or some goat cheese and some caramelized onions. Drop a couple into the bottom of a glass of champagne.

* Per serving · 4 servings · Values may vary.