Recipe: Pickled Grapes (refrigerator pickles)

PICKLED GRAPES

3 cups stemmed red seedless grapes (about 3/4 pound)
1 1/2 cups granulated sugar
1 cup white wine vinegar
3 (3-inch) sticks cinnamon
1 tablespoon minced onion

Wash the grapes and divide them into three pint-size canning jars.

In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes.

Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar.

Screw the tops on and refrigerate at least 8 hours. Store in refrigerator.

Makes 12 servings (1/4 cup each)
Adapted from source: Fine Preserving by Catherine Plagemann