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.


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