These may sound curious, but they're a real crowd-pleaser: crunchy, sweet and warmly spiced. The recipe is adapted from Susan Kaplan of Boat Street Kitchen in Seattle. I like these grapes best within the first four days after they're made, but some people like them even more after a week or two. Their pickled flavor gets stronger over time, and their skins will wrinkle slightly.
Makes about 3 cups
1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon brown mustard seeds
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. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes. Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.
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