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.
