- 1 pound red or black grapes, stemmed and rinsed
- 1 cup red wine vinegar
- 1 cup sugar
- 1/2 teaspoon salt
- 2 bay leaves
- 1 (2-inch) cinnamon stick
- 1 teaspoon whole black peppercorns
- 1 teaspoon fennel seeds
Slice off a bit of the bottom of each grape, exposing the inside (optional; this will allow more of the brine to penetrate the grapes and add flavor). Place grapes in a clean glass jar.
Combine remaining ingredients in a saucepan over high heat, stirring until sugar dissolves. Bring to a boil and then remove from heat; let cool for 10 minutes.
Carefully pour brine over grapes. Cool to room temperature and then store, covered, in the refrigerator. Allow grapes to marinate for 8 to 12 hours before enjoying. Eat within 1 month.
Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.