Sweet and Tangy Pickled Grapes

Serve on a charcuterie board, over hot dogs or sausages or over roasted pork.

Prep time: 15 minutes

Marinate time: Several hours or overnight

Cook time: 5 minutes

2 cups Chilean Red, Green or Black Grapes, or a combination

2/3 cup wine vinegar

1/4 cup sugar

2 tablespoons water

1/2 teaspoon each: mustard seeds, coriander seeds and black

     peppercorns, crushed*

Rinse grapes and cut a small amount off the stem end. Place in a pint size canning jar or tall glass container. vinegar, sugar, water, seeds and peppercorns in a small saucepan and bring to a boil. Remove from heat and stir to dissolve sugar. Pour over grapes and let cool. Cover and refrigerate for several hours to overnight. Serve with an olive spoon, a small slotted spoon or small tongs.

*Place in a small zipper seal bag and crush with a meat mallet or rolling pin.