Pickled grapes

1. Wash and stem the grapes.

2. Place prepared grapes into two clean quart jars.

3. Meanwhile, heat the vinegar and all the remaining ingredients over medium heat for about 10 minutes. Stir occasionally to make sure the sugar has fully dissolved.

4. Pour the hot liquid, and all of the whole spices, into the grape-filled jars. Use your fingers to shove the cinnamon sticks and bay leaves down into the jar. Set aside, uncovered, while the pickling liquid cools, for about an hour. Screw on lids, turn jars upside-down a few times to distribute the spices, and place in the fridge overnight to cure.

5. The grapes will take on more and more flavor as they continue to steep. I like them best 24 hours later when the flavor to firmness ratio is just about perfect, though they should keep well for 4 or 5 days.