Pickled Grapes - cooking recipe

Ingredients

1 lb seedless grapes (red or green, or a combination)
1 cup white vinegar
1 cup Splenda granular (sugar substitute)
1 1/2 teaspoons mustard seeds
1/2 teaspoon coriander seed
1 teaspoon peppercorn
2 1/2 inches cinnamon sticks
2 allspice berries
1/4 teaspoon kosher salt

Preparation

Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife, trim away the stem end of the grape (or 'belly button'). Put the grapes into a medium bowl, and set aside (I like to use a 1qt glass Pyrex measuring cup).
In a medium saucepan, combine remaining ingredients, except for the Splenda (but if you're using sugar, add it now). Bring mixture to a boil over medium heat. If using Splenda, remove from heat and add it now, stirring until dissolved. Pour mixture over the grapes; stir to combine. Cover, and set aside to cool at room temperature.
Cover the bowl with plastic wrap (or pour grapes & brine into jars with tight fitting lids); chill at least 8hrs or overnight. Serve cold.