1. Combine the water, vinegar, coriander seeds, mustard seeds,
allspice, cloves and bay leaves in a small saucepan. Bring just to a boil,
then reduce the heat to medium-low and simmer for 1 minute.
2. Put the grapes in a
heatproof bowl and add the warm pickling mixture. Let cool, then cover and
refrigerate for at least 2 hours.
3. When you are ready to serve, drain the grapes and dry on paper
towels. Spear a pickled grape and a cube of cheese onto the end of small
decorative picks. The snacks will stand upright if you don’t fully pierce the