Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.