|Seedless green grapes||1 Pound (Tokay, Emperor, Or Thompson Type)|
|Cinnamon stick||2 Inch|
|Sugar||1 1⁄2 Cup (24 tbs)|
|White vinegar||1 Cup (16 tbs)|
Select firm, not overripe, grapes.
Leave the grapes on stems; snip into small clusters; wash and drain.
Tightly pack grapes and spices into a clean pint jar, being careful not to bruise the fruit.
Combine sugar and vinegar; heat, stirring till sugar dissolves.
Boil 5 minutes.
Pour hot syrup over grapes; cover tightly.
Refrigerate one or two days.
Drain before serving.