Ingredients

The following ingredients have 4 Servings
  • 1 cup hot water (236 mL)
  • ½ cup sugar (100 g)
  • 1 cup apple cider vinegar (236 mL)
  • 2 inches ginger (peeled and thinly sliced)
  • 1 Tbsp coriander seeds
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds
  • 2 cinnamon sticks
  • 1 bay leaf
  • 2 to 3 cups seedless red grapes

Instruction

  • Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar until dissolved, then stir in vinegar and all seasonings (ginger to bay leaf). Set aside.
  • Grapes: Remove grapes from the stem and wash well. If grapes are large, you can cut them in half to help the flavor penetrate better.
  • Assemble: Add grapes to a large lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), using enough to fill the jar. Nestle ginger, cinnamon, and bay leaf into the grapes, then pour vinegar mixture over the grapes so that they’re all submerged (you may not need all of the liquid, but try to pack as many of the spices into the jar as possible). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)