Submitted by Spur Cross Ranch Cook, Prior, Okla.
1 pound red or black grapes (preferably seedless)
1 C white win vinegar
1 C sugar
1 1/2 tsp mustard seeds
1 tsp whole black peppercorns
1 cinnamon stick
1/4 tsp salt
Rinse and dry grapes, pull from stems. Trim stem end of the grapes to expose a little of the flesh. Place into a medium bowl. In a medium saucepan, combine the remaining ingredients. Bring mixture to a boil over medium-high heat, then pour mixture over the grapes; stir to combine, then cool to room temperature. Wash two pint-sized canning jars and lids. When grapes have cooled, spoon into jars and refrigerate overnight. Serve cold. Will store for up to two weeks in the refrigerator.