Mrs. Plagemann’s Savory Pickled Grapes

Slightly adapted from Saving the Season: A Cook’s Guide to Home Canning, Pickling and Preserving, by Kevin West

2 cinnamon sticks, broken in half

4 small sprigs fresh or dried thyme

12 cloves

2 cups white wine vinegar

3 cups sugar

2 tablespoons finely minced shallots

Prepare your jars by immersing them and the lids in boiling water for a couple of minutes. Remove from water and allow to dry.

Choose grapes that are firm and crisp. Remove them from the stem and wash well. Pack them snugly into four prepared pint jars. Compress the grapes lightly, but don’t crush them. Tuck half a cinnamon stick, a small sprig of thyme, and 3 cloves into each jar.

Combine the vinegar, sugar, and shallots in a saucepan, and bring to a boil. Ladle the boiling syrup over the grapes to cover, seal the jars and store in the refrigerator.

Serve cold, drained of the syrup.

For long-term shelf storage, leave a generous ½ inch headspace when you ladle the boiling syrup over the grapes. Seal and process in a boiling-water bath for 10 minutes (usual canning procedure).

Makes 4 pint jars.

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