Pickled Grapes



(adapted from Molly Wizenberg’s recipe here)
makes 2 quarts
2 pounds seedless red grapes washed
3 cups red wine vinegar
2 1/4 cups sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard
1 teaspoon sea salt
1 teaspoon cumin seed
15 whole cloves
8 bay leaves
4 sticks cinnamon
Wash and stem the grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it.
Place prepared grapes into two clean quart jars.
Meanwhile, heat the vinegar and all the remaining ingredients over medium heat for about 10 minutes. Stir occasionally to make sure the sugar has fully dissolved.
Pour the hot liquid, and all of the whole spices, into the grape-filled jars. Use your fingers to shove the cinnamon sticks and bay leaves down into the jar. Set aside, uncovered, while the pickling liquid cools, for about an hour. Screw on lids, turn jars upside-down a few times to distribute the spices, and place in the fridge overnight to cure.
The grapes will take on more and more flavor as they continue to steep. I like them best 24 hours later when the flavor to firmness ratio is just about perfect, though they should keep well for four or five days.