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

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Instructions

1. 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.