Makes 1 pint.
1/2 lb grapes (any type)
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. black peppercorns
3/4 tsp. mustard seeds
1/4 tsp. salt
4 whole cloves
1 cinnamon stick
2 grams (0.1 oz) dried orange peel (Probably 1 tsp.)
9 grams (0.3 oz) candied ginger (probably 1 Tbls.)
(Sorry for the awkward measurements. My orange peel and ginger are in chunks and I didn't want to cut them small enough to measure volume.)
Wash the grapes and remove stems. Put in a clean 1-pint jar.
Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.
Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.
