Balsamic Pickled Grapes

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Trim grapes. Place in a nonreactive storage container. Place pickling spice, fennel, and peppercorns in a piece of cheesecloth. Tie closed with a piece of butcher’s twine. Place the grape juice, vinegar, and salt in a nonreactive pot. Add the spice sachet. Bring to a boil. Simmer for 5 minutes. Pour hot liquid over grapes. Stir frequently. Allow to cool. Place in a covered storage container, label, date, and refrigerate for 6 days before use. Stir grapes once. Refrigerate at 41°F or lower.