1. In a small nonreactive saucepan over medium heat, combine vinegar, sugars, salt, coriander, cinnamon, and cloves and bring to a boil over medium-high heat, stirring occasionally to help dissolve sugar. Reduce heat to medium-low and simmer to blend flavors, about 5 minutes. Remove from heat and cool until just warm.

2. Place ginger, chilies, and grapes in medium nonreactive bowl. Pour warm vinegar mixture over grape mixture and stir to distribute, pushing grapes down into liquid to submerge fully. Cool grapes to room temperature, about 1 hour. Add lemon, cover with plastic wrap, and refrigerate until grapes have absorbed the flavors of the pickling mixture, at least 4 hours. (Grapes will keep, covered and refrigerated, for about four weeks).

3. To package, divide grapes into four 1/2- pint glass jars and decorate each with a bow. Keep refrigerated until gift-giving time.

Source: Hannaford Fresh Magazine November - December 2007