Pickled Grapes

These pickled grapes are good with cheese, pate, or scattered on top of a green salad. 

• 1/2 pound red or black grapes, preferably seedless, washed and stems removed

• 1/2 cup white wine vinegar

• ½ cup water

• ⅓ cup granulated sugar

• 1 slice of ginger

• 1 teaspoon whole black peppercorns

• 1 (2 1/2-inch) cinnamon stick 

• 1/4 teaspoon salt

Rinse and dry the grapes, and pull them carefully from their stems. Place the grapes among 2 pint-sized clean, dry canning jars.

In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat.  Pour the hot brine mixture over the grapes and let them cool. Once cool, chill in their jars in the refrigerator for at least eight hours or overnight. Serve cold.