Pickled Grapes With Chile and Rosemary
6 cups red seedless grapes
2 cups white wine vinegar
1 cup water
2 tablespoons kosher salt
2 teaspoons sugar
3 cloves garlic, peeled and crushed
leaves from 1 4-inch sprig of rosemary
1/2 teaspoon red chile flakes
Pack grapes into 3 pint-size jars.
Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary, and chile flakes.
When mixture begins to simmer, remove from heat and divide the brine among the jars.
Cover loosely and let cool to room temperature.
Cover tightly and chill in refrigerator at least one hour before serving.
Pickled grapes will keep in the refrigerator about 2 weeks.