It was probably the first thing I made that Megan didn't care for--don't worry, she made up for it by espousing on the greatness of my soup. Katy brought Cordell over in his Halloween costume; he liked to try the grapes as if it were rebellious, like how someone would smell a dirty sock over and over again just because it's so bad. So it looks like I'll be enjoying all six jars of pickled grapes myself. I think I'm up to the challenge; I really liked them.
1 cup white wine vinegar
1 cup granulated sugar
2 teaspoons mustard seeds
1 teaspoon whole black peppercorns
1 cinnamon stick
Wash the grapes. Pull the stems off, cut off just the belly-button end of the grapes and place in a large bowl. Meanwhile, bring the remaining ingredients to a boil in a small pot. Pour over grapes and let cool. Follow canning procedures to sterilize and can the grapes. Let sit for eight hours before eating.