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Ingredients
- 1 pound green, red or black seedless California grapes, stemmed and rinsed
- Large pinch red pepper flakes
- Wedge of Manchego or sharp cheddar
- Multigrain crackers or toasted baguette slices
- 1 cup unseasoned rice vinegar
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole cloves
Instructions
- With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint size canning jars. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Serve with the cheese and crackers or bread.
