Yes, you read that right. Pickled grapes.
The Washington County Historical Society (WCHS) runs an email list notifying members of events and sending out questions from time to time. Over the weekend Victor Hall posed a question about the preserved grapes he remembered his mother, Hannah Crosby Hall, mentioning from her childhood. He noted:
…an earthen crock was filled with grapes over which either sorghum molasses or else vinegar was poured and was stored in the cool cellar. The grapes underwent a dramatic change in taste but adults enjoyed them as a treat and my mother might be sent for some when company came. She never developed a taste for them. Does someone know if it was sorghum molasses, or if was vinegar that was used as the preservative?