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pickled grapes with cinnamon and black pepper
- 1 pound red or black grapes, preferably seedless
- 1 cup white wine vinegar
- 1 cup granulated sugar
- 1 1/2 teaspoons brown mustard seeds (hm, mine might have been yellow? I was unconcerned.)
- 1 teaspoon whole black peppercorns
- 1 (2 1/2-inch) cinnamon stick, cut in half (if using two jars, otherwise leave whole)
- 1/4 teaspoon salt
Directions:View on Smitten Kitchen
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