Preparation:
Select bunches of firm, ripe grapes. Wash. Do not remove stems. Pack in
sterilized jars. Care must be used to avoid crushing the grapes. Make a
sirup, using 3 cups sugar to 2 cups vinegar. Boil mixture 5 minutes. Pour
hot sirup over grapes. Seal. These grapes, if stored in a dark place, will
retain their color. They may be used for garnishing. |
