Pickled Seedless Grapes

1. 1

   Wash and stem the grapes before placing them in 3 very clean 1/2 pint canning jars.

2. 2

   Combine the sugar, vinegar and cinnamon in a saucepan and bring to a boil, stirring well to distribute the sugar and keep it from burning on the bottom. Reduce heat and simmer for 5 minutes. Pour syrup and the whey over the grapes in the jars, placing 1 cinnamon stick in each jar. Stir, seal and let stand overnight.

3. 3

   Grapes are ready to serve the next day. They should be served cold, with the juices and cinnamon stick removed.

4. 4

   To preserve for future use, place the jars in a brown paper bag on a dark shelf in the pantry. Light causes the grapes to turn brown on top. Time causes the skins to darken and toughen so be sure to use within 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.