Pickled Grapes (Quick Pickling, Not for Canning)

1. 1

   Wash the grapes, then score the skin at the stem end.

2. 2

   Place grapes in a nonreactive mixing bowl.

3. 3

   In a 2 quart saucepan, combine the sugar, vinegar, onion and mustard seeds and bring to a boil.

4. 4

   Add the cinnamon sticks, reduce heat, and simmer over medium heat for 5-7 minutes.

5. 5

   Pour the hot syrup over the grapes and allow to cool to room temperature.

6. 6

   Remove the cinnamon sticks and distribute them in four containers or jars with lids.

7. 7

   Ladle the grapes into the containers, making sure to cover them with the liquid.

8. 8

   Place in the refrigerator and allow the flavors to blend for at least 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.