PICKLED GRAPES

Makes about 3 cups 

1 pound red grapes, preferably seedless 

1 cup white wine vinegar 

1 cup granulated sugar 

1 1/2 teaspoon mustard seeds 

1 teaspoon whole black peppercorns 

1 teaspoon allspice 

1 (2 1/2-inch) cinnamon stick 

1/4 teaspoon Kosher salt 

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. Put the grapes into a medium bowl, and set aside. 

In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes. 

Stir to combine. Set aside to cool at room temperature. 

Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.