These slightly sweet and sour grapes (flavored with cinnamon) are good on their own or enjoyed as part of a cheese plate, on salads or in a cocktail.
- 1 pound red grapes
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 cup water
- 1 cinnamon stick
- 1 tablespoon pure vanilla extract
- 1 tablespoon whole cloves
- 1 teaspoon whole black peppercorns
- Remove stems from grapes and wash grapes well. Using a small paring knife, slice a sliver off the stem end of each grape. Removing some of the skin allows the pickling liquid to absorb into the grapes.
- Place the apple cider vinegar, brown sugar and water into a saucepan and bring to a boil. Cook, stirring often until all sugar is dissolved. Remove from heat and let cool slightly.
- Place the cinnamon stick, vanilla extract, cloves and peppercorns into a large jar that can be closed with an airtight seal, such as a canning jar. Place the grapes in the jar and carefully pour the apple cider vinegar mixture over. Cover and refrigerate at least 24 hours for pickling. Grapes will keep for roughly 7 days in the refrigerator. Serves 6.
Serving size: ½ cup
Calories: 60; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 6mg; Carbohydrates: 15g; Fiber: 0.5g; Sugars: 15g; Protein: 0g; Potassium: N/A; Phosphorus: N/A