When I read this recipe from Molly Wizenberg of Orangette fame, I knew it was going to either be amazing or amazingly awful. Since I can never pass up that particular face-off; I had to try it immediately. Happily, it was unquestionably amazing and is a new pantry must-have for us. Molly likes them when they are about 4 days old, but mine are about 3 months and I haven’t tired of them yet.  I also have seeded and chopped my grapes into more of a relish which was very nice eating although not as pretty in the bowl.

These are not formally “put up” so should be kept in the refrigerator.

Makes about 3 cups

1 pound red grapes, preferably seedless

1 cup white wine vinegar

1 cup granulated sugar

1 1/2 teaspoon brown mustard seeds

1 teaspoon whole black peppercorns

1 (2 1/2-inch) cinnamon stick

1/4 teaspoon salt

Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the “belly button” at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.

In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes. Stir to combine. Set aside to cool at room temperature.

Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.