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Wash grapes and remove from stem.
Slice stem end off of the grapes and set aside.
In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
Place spices into the bottom of a quart jar.
Funnel trimmed grapes into the jar on top of the spices.
Pour hot vinegar into jar over grapes.
Let grapes sit until cool. Place a lid on the jar and refrigerate.
Let pickled grapes rest in the fridge for at least 24 hours before serving.