Pickled Seedless Grapes

1. 1

   Wash grapes and divide them among three very clean half-pint canning jars.

2. 2

   Bring sugar, vinegar, cinnamon and onion to a boil, stirring well to distribute the sugar; simmer mixture for five minutes.

3. 3

   Pour the syrup over the grapes, putting one cinnamon stick in each jar.

4. 4

   Stir and let stand overnight.

5. 5

   Next day the grapes will be ready to serve.

6. 6

   Refrigerate.

7. 7

   Plan to use this pickle soon or at least before the year is out.

8. 8

   Serve the relish with meat, fish, poultry or game.

* Per serving · 4 servings · Values may vary.

No additional tips available.