These are a desserty sort of pickle. The brine itself is spicy with peppercorns, mustard seed, and cinnamon, and the grapes take on a deep, sweet warmth that the vinegar doesn’t overpower. I served these in a little dish with wells for the grapes, goat cheese hunks, and toothpicks. Pairing the grapes with creamy goat cheese grounded their tangy flavor and, for me, made them the perfect appetizer.
Get the recipe here: http://willowbirdbaking.com/2011/08/14/sweet-and-spicy-pickled-grapes-with-goat-cheese/