Pickled Grapes with Cinnamon and Black Pepper

I absolutely loved these -- they are sweet but tart -- a very unusual treat that I think would be a great addition to a cheese plate. A cinch to make but guaranteed to impress.

Deb at Smitten Kitchen also made these and tried both the warm (as Molly's recipe reads and the procedure I followed) and a cold brine (heat the brine but then let it completely cool before pouring over the grapes). The latter leaves you with more firmly textured grapes and would probably be better for a cheese plate. A poster at Deb's site also suggested using these grapes in a curried chicken salad and I think that's a super idea and on my cooking "to do" list.