PICKLED ONIONS AND GRAPES

"Serve this condiment with grilled or roasted meat, poultry or fish."

3 pounds red onions, torpedoes, if available
2 pounds organic, seedless Red Flame grapes
FOR THE MARINADE:
3 1/2 cups red raspberry vinegar (up to 6 percent acidity)
3 1/2 cups red wine
1 1/3 cups sugar, or more to taste
Several gratings of whole nutmeg
10 whole allspice berries, crushed
10 whole cloves, crushed
1 piece of cinnamon, 1 inch long
9 cardamom seeds
Salt and pepper

Place all of the marinade ingredients in a heavy, non-reactive saucepan (glass or stainless steel). Heat the mixture and stir it until the sugar is melted. Taste and add more sugar if a sweeter marinade is desired. Set aside to cool.

Peel the onions and slice them very thin. Remove the grapes from the stems, rinse and dry. Place the grapes and onions together in pint or quart jars and cover with the marinade. For best results, let the ingredients rest in the marinade for at least 24 hours before using. The condiment will last for several weeks when stored in the refrigerator.

Source: The Good Cook's Book of Oil and Vinegar by Michele Anna Jordan