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Wash and stem grapes. Using a sharp knife, cut off the very tip of the grape, right where the stem meets it.
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Place prepared grapes into two clean quart jars.
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Meanwhile, heat vinegar and all remaining ingredients over medium heat for 10 minutes. Stir occasionally to make sure sugar has fully dissolved.
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Pour hot liquid, and all of the whole spices, into grape-filled jars. Divide cinnamon sticks and bay leaves between the two jars; push down into jar so they don't float on top. Set aside, uncovered, while pickling liquid cools – about one hour. Screw on lids, turn jars upside-down a few times to distribute the spices, and place in fridge overnight to cure.
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Pickled grapes will take on more and more flavor as they continue to steep. I like them best 24 hours later when the flavor to firmness ratio is just about perfect, though they should keep well for 4 or 5 days.