Pickled Grapes With Chile and Rosemary

Ingredients

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

Preparation

1
Pack grapes into 3 pint-size jars.
2
Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary, and chile flakes.
3
When mixture begins to simmer, remove from heat and divide the brine among the jars.
4
Cover loosely and let cool to room temperature.
5
Cover tightly and chill in refrigerator at least one hour before serving.
6
Pickled grapes will keep in the refrigerator about 2 weeks.

About

Pickled grapes make a perfect appetizer bit alongside olives and cornichon. They are also excellent tossed in salads.

Yield:

3 pint-size jars

Added:

October 26, 2011

Creator:

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