Thoroughly wash the grapes, only grapes. Can be cut with scissors in small clusters of 3-4 grapes on each one.

In a clean, dry jar put the spices - cinnamon sticks and clove buds.

And laying the grapes.

Prepare the marinade. In boiling water add sugar, salt and proverjaem until the sugar is completely dissolved.

Remove the pan from the heat and add vinegar. The recipe is supposed to use wine vinegar. This is logical.))) But I added the balsamic, I think it turned out not worse. If not better. Light varieties of grapes, of course, better to use light vinegar. If you mix the two grape varieties, e.g. black and white, the white will be painted in a very beautiful pink color.

Hot marinade pour the jar of grapes and put sterilized* if T 85C a half-liter jars - 20 min, liter - 30, a three-liter - 40-50 min you Can use for this purpose a microwave, where the time is reduced by about half. * I had a jar with a capacity of 1.5 liters, I put it in a high saucepan filled with water approximately 2/3 of the level and sterilized 40 minutes.

Some marinade left me, so I filled a small jar grape and added, as an experiment, a stick of cinnamon, 2 peas of fragrant pepper, a sprig of rosemary and 3 sprigs of mint, pour hot brine and sterilized also what all the same and then regret it - the skin on the berries burst. In the trail. just going to cook in small portions, without sterilization and stored in the fridge so the grapes will have a more attractive appearance. After 3 days, the grapes are ready to eat. PS with a Small jar of grapes that we ate for the evening, so in the remaining marinade I put the new berries and put it in the fridge. Perhaps they need a little more time to marinate, but they will be whole and beautiful.