Pickled Grapes

I saw this recipe in my Pickles Pigs & Whiskey cookbook and wanted to try it. I recommend halving or quartering this recipe unless you really want a lot of grapes. They're gingery, a little spicy, and have a nice crunch. I want to try them with something rich. They'd could work with cheese, too.

Ingredients:
6 cups grapes, red and green
3/4 cup granulated sugar
1/4 cup light brown sugar
2 1/2 cups apple cider vinegar
3/4 cup white wine
2 tbsp coriander seeds, crushed
2 tbsp mustard seeds, toasted
1 tbsp ground cinnamon
7 whole cloves
1 tsp salt
2 tbsp ginger, peeled and sliced
2 jalapenos, one thinly sliced the other minced, with seeds

Directions:

Remove the stems from the grapes and barely slice off the top with a sharp paring knife. Combine the sugars, vinegar, coriander, mustard seeds, wine, cinnamon, cloves, salt, ginger, and jalapenos. Bring to a boil. Decrease to medium and simmer for 5 minutes.

Put the grapes in jars.

Pour the vinegar mixture over the grapes.

Let them sit out until they cool to room temperature. Screw on the lids. These last in the fridge for 5 to 6 months.