Recipe: Pickled grapes

Total time: 20 minutes plus refrigeration time

Servings: Makes 3 cups

Note: Adapted from Catherine Plagemann’s “Fine Preserving.”

3 cups stemmed red seedless grapes (about 3/4 pound)

1 1/2 cups sugar

1 cup white wine vinegar

3 (3-inch) sticks cinnamon

1 tablespoon minced onion

1. Wash the grapes and divide them into three pint-sized canning jars.

2. In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour the syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.

Each 1/4 -cup serving: 55 calories; 0 protein; 14 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.