Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar until dissolved, then stir in vinegar and all seasonings (ginger to bay leaf). Set aside.
Grapes: Remove grapes from the stem and wash well. If grapes are large, you can cut them in half to help the flavor penetrate better.
Assemble: Add grapes to a large lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), using enough to fill the jar. Nestle ginger, cinnamon, and bay leaf into the grapes, then pour vinegar mixture over the grapes so that they’re all submerged (you may not need all of the liquid, but try to pack as many of the spices into the jar as possible). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
Notes
Store in the fridge for up to 2 to 3 weeks.
Serve these pickled grapes on salads, toast, or with a cheese platter!
Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.