Pickled Grapes
Ingredients
4 cups stemmed red seedless grapes1 cup sugar
1 cup white wine vinegar
2 Tbsp. finely minced red onion
2 tsp. yellow whole mustard seeds
3 3-inch sticks Ceylon cinnamon, broken into large pieces
Preparation
• Wash the grapes, then score the skin at the stem end. Place the grapes in a nonreactive mixing bowl.
• In a 2-quart saucepan, combine the sugar, vinegar, onion and mustard seeds and bring to a boil. Add the cinnamon sticks and simmer over medium heat for 5 to 7 minutes. Pour the hot syrup over the grapes and allow to cool to room temperature.
• Remove the cinnamon sticks and distribute them in four containers or jars with lids. Ladle the grapes into the containers, making sure to cover them with the liquid. Place in the refrigerator and allow the flavors to blend for at least 8 hours.
