Pickled Grapes with Cinnamon and Black Pepper

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.

Divide the grapes among 2 pint-sized clean, dry canning jars.

In a medium saucepan, combine the remaining ingredients.

Bring to a boil over medium heat.

You have two choices for the brine:

Option 1: Pour the hot brine mixture over the grapes and let them cool together. This will yield a more tender pickle, and the grapes will pick up the brine’s flavor faster.

Option 2: Cool the brine completely before pouring it over the grapes. This will keep the grapes more firm, but will take longer to absorb the brine’s flavor.

Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight.

Serve cold, perhaps at a cheese course.