Pickled Grapes With Chile and Rosemary
By: Sheri Wetherell
Published: Wednesday, October 26, 2011 - 2:02pm

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.